"Joe Umstead" > wrote in message
...
> dan w wrote:
>
> > howdy all,
> >
> > so far in my quest for sourness i have tested: hydration levels, ap with
> > ww, ap with rye, high temp raises, long raise times. i have met with
the
> > following success. here is the recipe i followed:
> >
> > Dan's Very Sour Sourdough
> >
> > Step 1- 32g starter / 100 g water / 146g AP flour
> > mix and cover and store 12 hours at 80
> >
> > Step 2- 75g water / 54g Dark rye flour / 92g ap flour
> > mix and cover and store 10 hours at 80
> >
> > Step 3- 149g water / 249g AP flour / 10g salt
> > machine mix ingredients speed 2 (KA mixer) for 4 min
> >
> >
> > dan w
> ++++++++++++++++++++++++++++++++++++++++++++++++++
> Do you use the starter from (Step 1) in (Step 2)?
>
> In (Step 3) I see no starter so I am guessing you use the mix from (Step
1)
> and (Step 2) when you mix (Step 3)
>
> Is that right?
>
> Joe Umstead

yes- thx for mentioning. use everything from each step in following step.

dan w