I'm curious as to how people think this technique might work for sourdough.
Obviously, it's a very different ballgame, because too long of a
fermentation will turn the dough to rags. But might it be possible to use a
very small amount of starter -- say 5 to 10 percent of the total flour --
and make it work?

I'm going to try the yeasted version this weekend with whole wheat, since
the article's author said it'd worked for him, but I'm curious to see what
the gurus here think about sourdough conversion.

--
Jeff Miller