Well, The Beast is fully living up to its name. It is a very, very, active and zingy starter indeed and I now have a strong white flour version and a rye flour version. My last experiment was 50/50 white/rye starter and a flour mixture that was 4 cups of white flour and one cup of rye flour. I replaced 62g (10%) of the rye flour with Grano Arso and it has made a wonderful bread. It is dark in colour due to the rye and grano arso and fairly coarse. I did an overnight fermentation in the 'fridge after dividing the dough into two and I'm over the moon with the result. I can't recommend The Beast highly enough 🙂 so I have dessicated some of it by drying it out very slowly in my oven with only the fan going. It took a long time to become completely dry but I think the result is a successful one. Can anyone explain to me what "a 100% oven" means? That expression isn't used in the U.K. and is very baffling to me.
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