I followed the 2nd recipe on davidg618's post "Adjusting Sourdough Starter" which allows a pure sourdough baked bread to be finished within 6 hours. This is the first time that I could bake a sourdough bread with some height. All my past ones were flat because they spreaded sideways once they were released from the form they were final-proofing in. Also, the colour of the crumb is no longer greyish.
Here is how it looks like
A big 'thank you' to davidg618.
Enid
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David
Nice loaf, Enid! Your hard work has paid off.
--Pamela
Delicious looking boule, Enid!
Sylvia
Enid,
I'm really happy my posting helped. I have to share your Thank You with Daniel DiMuzio whose online guidance and book, "bread baking, An Artisan's Prospective" was my inspiration.
The loaf and crumb are gorgeous!
David G.
Thank you, everybody!
I shall try this 3-build levain with other recipes to see if I could obtain the same rise.
Enid
Enid, that is a beautiful Boule! The crumb looks fine. I bet it tasted great.
Bix