GloriousGherkinsI just want to view the recipe
All people said not to mention that recipe is unnecessarily complex.
Refrigerating the sourdough for an entire week will make it rather less potent, not more, while most of aroma components accumulation will happen through the first day or two. Not to mention you allow it to stay at room temperature for 8 hours first before that.
Just keep it at room temperature for 2 hours, let it stay in your fridge for 24 hours and you’re good to go. Or just use the sourdough directly, that’ll do.
Also, I hope you had at least 3 days (better a week for wild starters) of renewing the sourdough before you put it anywhere. Otherwise, it can have a very unstable and potentially even dangerous microbial composition.
Source: I’m a bread technologist.
geogleWhere do you suggest to learn more about what you just said?
Unfortunately, most of my sources are either in Russian or very academic. This open-access article does a good job of reviewing many academic sources, if you’re interested.
Out of what’s popular and available in English, I’d strongly recommend Jeffrey Hamelman’s “Bread: A Baker’s Book of Techniques and Recipes”. It contains a lot of useful info on both sourdough and straight dough technology in a way that is home baker-friendly.