Part 352 of my journey "WWWFBIHNC" (working with weak flours because I have no choice)
When working with weaker flours, does it make sense to use a (larger) percentage of preferment? I think I read somewhere that it improves the overall gluten network and dough strength?
Specifically in the case of sourdough bread, does it make sense to use a larger amount of starter? If yes, is there a maximum?
I've read the same thing (yeast improves gluten development). I guess one way to think about it is that as the yeast and bacteria create CO2, a small bubble is created and that is like a stretch -- aligning the gluten and strengthening the dough. I'm thinking this is what the no-knead doughs do. However, I believe, it would be hard to come up with a rule for how much preferment to use. That would depend on the ingredients used and time and temperature. For sure, using more preferment should shorten the ferment times before it becomes destructive. I usually do a cold bulk ferment and a 15% (preferm flour to total flour). That seems to work pretty well for the sandwich crumb I like, but it's all about time and temperature. I make mostly whole grain with about a 30% bread flour but when I'm short on bread flour I've added some vital wheat gluten. That does seem to help. You might try that. Since the biological process is so complex, I think you just have to try things (only change one thing at a time) and see the result.