First attempt with Flourless Sourdough Starter

Tried my first loaf with Flourless Sourdough Starter this weekend.  White flour loaf with 10% whole wheat (KAF), 10% sifted durum (Janie's Mill), and 5% barley flour.  12% cracked wheat was added as a soaker.

FLAS was prepared by putting 40g of Breiss red wheat malt and 10g of kamut berries in 25g of raisin yeast water and 475g of water.  This was kept at 87 deg F for 36 hours and was fed 1/4 tsp of sugar after 24 hours.  pH after 36 hours was 3.45.  It had a sour apple type aroma, but not like a rye starter sour apple.

Levain was made with bread flour at 125% hydration (all FLAS).  Levain was sized to have 20% PFF.  The levain was fermented at 72 deg for 12.5 hours.  It was roughly doubled and starting to fall in a few spots.  It looked like it was getting mature, but it was "tight".

In the Final Mix, additional FLAS was used to make it half of the hydration (34% FLAS and 34% water).  I also added 0.25% ADY (1g) because I wasn't sure the levain had enough strength to leaven the dough.

Bulk ferment for just over 4 hours and final proof for another 2.5 hours.  All at 76 deg F.  I think it could have gone a little longer, but the dough was quite jiggly and I was worried about it getting too acidic.

Baked at 450 deg F with steam and in a falling temp oven.  Ended the 20 minutes of steam at 375 deg F.  After steam was vented, baked for another 15 minutes at 350 deg F with convection.

Very happy with the loaf profile and the crumb.  However, very little (almost non existent) sour aroma.  The FLAS at 20% PFF did not contribute much sourness.  Maybe the levain wasn't mature enough.  Might not have gone long enough in the FLAS preparation.  Need to do a little more digging before trying it again.  Would be really happy with the method if I can get the same loaf characteristics with more tang.