I tried my hand at some sourdough science! I wanted to compare my starter to the Oregon Trail Starter that I received earlier this year. I used the same no knead recipe that I have used for every loaf since the dawn of my sourdough fandom early last year. For those that are curious, here are my ratios:
Flour 500g
Water 350g
Starter 80g
Salt 10g
I started my loaves about 2 hours apart, hoping that I could allow them to rise around the same time and bake them about an hour apart. All seemed to go well on the initial rise! My Oregon Trail bread was fluffy and had good oven spring. Unfortunately, I forgot how much longer my starter takes to properly rise and ended up with an under-proofed, dense loaf.
This experiment is certainly not done, next time I just need to focus more on each individual loaf and not on a schedule that I created.
Ah well, on to other loaves!