Wild Yeast Sourdough Bread

I've started baking sourdough breads again.

I have been neglecting my sourdough starters for well over a month.

Normally I feed them on a weekly basis even if I not using them.

So two weeks ago I started feeding them again.

I've baked sourdough twice in the last week.

The process is to take the starter out of the fridge in the evening and 

feed it, and use some of the discard to make a preferment (Biga).

In the morning, the starter has doubled 

and so has the preferment.

The starter goes back into the fridge until next feeding.

(Think of it as your baby).

And the preferment goes into a batch of bread dough

The formula I use is:

Preferment

60g starter

225g of water

225g of flour

Once it has doubled it is added to 

a 1000g (flour) batch of dough, or 

divided into two and added to two 500g batches of dough

This batch was baked last week.

I added one gram of yeast,  just a tiny bit (1/8th teaspoon) 

to the batard dough, for insurance.

I wanted to test the strength of my starter.

The Boule was 100% sourdough.

These next loaves were baked last night 

and they are all 100% Wild Yeast Sourdough.

Four batards

I added a small amount  of organic rye to these loaves 

Great crust 

crumb, and flavour.

The complete recipe with options
can be found here:

Artisan Style Breads