Todd K. wrote:
> Alright already! Here's my SOP P
>
> Sponge:
> 1/4 cup starter (week old from refridgerator)
> 1 cup WW flour
> 1 cup Bread flour
> 1.5 cup water
>
> Let sponge ferment 14 hours
>
> Added to sponge:
> 1 cup water
> 4.66 cup bread flour (699 g)
> 20 grams salt
>

75 g of start

150 ww
150 bf
360 w

240 w
700 bf
20

----------------
1000 flour

600 water
==========
± 60% hydration
2% salt

Hi Todd, I've roughly transposed your recipe in terms I work with. I
don't think it's too bad but I would add an extra feeding stage to your
75g of starter. May be 12 hours before take a couple of teaspoons of
your week old starter and make it up to your 1/4 of a cup. Try
fermenting it for just 12 hours too.

I never knock back, I'm not tooooo fussy with shaping but I don't knock
back or punch down.Depending on the temp of your fridge I wouldn't
really consider that proofing. I only put my dough in the fridge to
suite my schedule and pretty much don't count fridge time. I sometimes
put leftover dough back in the fridge and bake it the next day being
careful not to knock it back. I like this bit of bread. I wouldn't do
it for a lot of dough though because I don't have room.

If this extra feed doesn't work just for kicks try one more feed. If
that doesn't work. I'm stumped. You'd better ask the big boys. : -)

Let us know how you get on and what you try.

TG