I've been experimenting for the last few months with natural/sourdough starters with mixed results. However, my most recent attempts have come to fruition, Susan's Wild Yeast Blog having been of enormous assistance. Her sourdough starter, which I used to make my interpretation of Norwich Sourdough, produced the results documented in the photos above and below:
My levain bread has a toothsome and slightly crunchy crust with a tender crumb and slight sour finish due the not overly ripe starter.
I'll continue to play with this recipe; cracked malted barley and chunks of potato with the skin are on the list for upcoming additions. You just might find this in your bread basket during your next dining experience at three TEN main. Stay tuned.