A while back, I was asking all of you what the deal was with throwing out most of your bread starter every day (discard.) Now I know. My DH bought me the book TARTINE BREAD, by Chad Robertson and I've been trying my hand at making his Country Bread. He does everything the opposite that I have learned about making sourdough bread. He makes his starter with 50/50 white/whole wheat flour and throws out 80% of it every day, so that it does not accumulate acetic acid, which makes the bread sour. He does not keep his starter in the fridge for the same reason. He wants sweet sourdough bread. His dough is very hydrated, almost to the point of running through your fingers, he does not knead it, nor does he put flour down on his table/bench. All of this is very new to me.
He's in Nor Cal, so I have tried his bread at restaurants and it's amazing. It sells for $25/loaf at his SF bakery and it's just gorgeous with a dark, crunchy crust and a soft, large-holed crumb inside. I'm trying to make it this week. It's time consuming if you have to start with making new starter, so I don't think I'll be doing this every day. I'll let you know how it comes out. Please let me know if you've tried making it. Tips and suggestions are welcome.
You can find his recipe here:
https://tartinebakery.com/stories/country-bread