I'm conducting an experiment, this morning I refreshed a 100g portion of my Wholemeal starter with White flour and I intend to try two different methods of making a sourdough loaf tomorrow.
As you can see, the starter was bubbling well before I started.
This evening I split the starter into two, the first one was 10g of starter refreshed with 50g of flour and 45g of water.
The second was refreshed with equal water and flour to make 400g total.
I only need 150g tomorrow, the rest I can keep in the fridge for a few days.
In the morning I will start the first method using the smaller portion, and then the second with the larger. The plan is to finish the first loaf at lunchtime, and the second for around 4pm.
The method for the first has no kneading, instead you merely stretch and fold the dough every 30 minutes for three hours, while the second has normal kneading and longer gaps for the dough to develop.
It will be interesting to see which method produces the better loaf, stay tuned tomorrow for the results.