Well the guy whom was to deliver the goods - Decided not to do it anymore...so never got to try it
So maybe I'll give a go at an experimental try over the weekend...
Anyone have any ideas - near as I can figure it must be a Sourdough Miso mixture...The Miso help the non-gluten dough to get activated by the Sourdough to rise. I am not convinced that just Miso would do this - Unless it is more of an Essene/Manna/Ezekiel Bread in texture.
I have several Misos at home at moment - but they are all the dark ones, a white miso would be the better choice however. maybe a splash of real Amazake would help and/or the dregs of Nigorizake....
Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu Bruno Manser, Ned Lud, August Sabbe, Richard St. Barbe-Baker, Eddie Koiki Mabo, Masanobu Fukuoka
Hmm . . . it seems to me that if you use a miso with a lot of salt (and the darker misos tend to be pretty salty), it would inhibit the yeast from proofing and therefore slow down the fermentation of the sourdough. So your guess about using the milder white misos (which in my experience tend to be less salty) would probably work.
The amazake or nigorizake would definitely help, since they'd provide more sugar for the yeast beasties to consume and would get the sourdough working/fermenting faster.
Everyone is entitled to his or her informed opinion. --H. Ellison
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