Minced Corn Sourdough with Golden Semolina Starter

This is not the easiest sourdough starter to culture.  It took many days for the Golden Semolina starter to be ready and even then it did not look very robust.  It would not surprised me if this type of flour is extremely low in sugar content.   I was going to abandon the starter or even add instant yeast to the final dough, but I thought if it didn't work out, no harm - it's an experiment.   

Bulk fermentation was 18 hours in the refrigerator.  The dough needed extra long time for second fermentation - 14 hours - in cool room temp (16C/61F).   This is the batard that came out of my oven this morning:  

Minced Corn Sourdough with Golden Semolina Starter    

                                The crumb  

My formula:  

285 g Golden Semolina starter at 55% hydration

300 g white flour

167 g water

75 g corn (pan-fried with 1 stalk of green shallots in 2 tbsp of olive oil, then minced)

9 g salt

polenta for dusting

final dough weight 860 g and approx. dough hydration 68 - 69%

Shiao-Ping