>
(Wcsjohn) wrote in message
>...
>> Ok, I've mixed 500 gm 13.9% protein white flour with 400 gm water and 10 gm
>> salt until smooth, about 8 minutes at speed 1, on my Kenwood, minimal
>mixing
>> by my usual standards<g>.
>>
>> I'll leave in the fridge for 48 hours, let it warm up then add an active SD
>> culture, mix briefly just to distribute the culture, and see what happens.
>>
>> The fridge rest should also produce the excellent flavour associated with
>Pain
>> a l'Ancienne.
>>
>> John
>
>Ok John, so how did you finish the experiment? Did you leave the glop
>at 80% hydration as typical for you, or did you add more flour? And
>how did it all come out?
>
>--Lisse
>
http://www.zippyimages.com/files/102217/sdancia01.jpg
http://www.zippyimages.com/files/102218/sdancia02.jpg

Show the results, which are not too bad for a first attempt.(Brit
understatement<g>)

Taste was marvellous, deep Ancienne sweetness balanced by sourdough acidity.

I made it up as I went along - details later - but this is one to keep.

John