Since we have been building a starter for quite some time now, I chose to use Pumba as my "seed culture" to build into a "barm" with which to make a "firm starter". Yes. That's what I mean by confusing. In simpler words, what you do is use a part of a sourdough starter, make it firmer in two steps over a couple of days by adding flour.
Simplifying: the seed culture is made like any other starter.
Next step is making a "barm" by upping the flour while using less water to refresh.
The firm starter is what it says: a very firm pre-dough made with a part of the barm.
Furthermore, the final bread was delicious! It looked darn good, smelled fine and the flavour had all of the whole wheat nuttyness without being real sour, it was a little dense using all whole wheat but in a good way, surprisingly airy. My family dislikes a very sour bread and they raved about this one! I need to work some magic on the crust though, it was eeh...quite convincing.
On to my take on the original recipe using my starter:
Make a firm starter:
This recipe yields an enormous quantity of dough and your stand mixer is going to either struggle or die.... I followed Uncle Peters advice and kneaded it by hand which wasn't difficult at all. I decided to divide the doughball and make one larger boule and three small batards. I wanted to use my banneton for the boule and it wouldn't accomodate such large quantity of dough so that's why.
I do have some other information for you... this month again you can be our Bread Baking Buddy and earn a Badge! Due to the nature of this recipe, the use of the starter, barm, and firm starter we have expanded the days to bake to 14.
So here’s how: You have until June 2nd to bake the bread and post about it on your blog with a link to the Kitchen of the Month’s post about the bread. E-mail the Kitchen of the Month with your name and a link to your post OR leave a comment on the Kitchen of the Month’s blog that you have baked the bread and a link back to your post. Kitchen of the Month will do a round-up of our Bread Baking Buddies at the end of the baking period and send you a BBB badge shortly after you notify her of baking the bread.
No blog, No problem - just e-mail the Kitchen of the Month with a photo of the bread you baked and you’ll be included in the round-up. Same recipe, different kitchens, using local flour and sharing what we found. You can read all about our monthly recipe at the Kitchen of the Month, our individual posts to be found at our respective personal blogs, listed at the right hand side! Babes on Hiatus: Living on Bread and Water (Monique) Thyme for Cooking (Katie).