I now have four SF starters. So far, this last starter has been very vigorous. I made up some Whole Wheat Potato Sourdough with it and it came out great. The only problem I have with it, is holding it back. The starter is very full of bubbles and very vigorous. The bulk proofing doesn’t seem to be a problem but after shaping and during the second proof, it is a very fast riser. I am wondering if this dough would freeze successfully and then thaw and bounce back well for frozen doughs. It might be worth a try. Here is the dough at five hours bulk ferment with the salt already added:
Here is the dough already to go right out of the refrigerator in the morning at 6:00 am:
All three loaves were this way. I put this one back into the refrigerator and turned on the oven, when the oven was halfway heated and needed another half hour, I took out this loaf again and let it warm up for only 1/2 hour.
Here it is baked:
Here is the second loaf:
Here it the crumb from the loaf slashed down the middle:
Those are the Potato Wheat Loaves.