8th Street sourdough

I had an abundance of discard yesterday so got creative and made some delicious treats. My discard is made up of "alto" and "sax" a white and a rye wild yeast starter. I add to it on a weekly basis. I regularly make the banana nut bread that I have posted before. I wanted to try a bread solely made from the discard. I used the 1-2-3 formula and 2% salt also added 2 scant tsp inst. yeast for good measure. The final dough was 500g starter discard- 1000g tap water-1500g GM bread flour- 30g Kosher salt. I dissolved the starter in the water and added the inst yeast. Mixed and autolysed for 30 min. Added the salt and did folds every 20 min x 4 times. Retarded overnight. where it quadrupled in the buckets. Removed this AM and shaped and let proof for about 1 1/2 hrs. While it was proofing I made the waffles that I had started yesterday evening from the discard. Recipe is on the KA site . It is a fantastic recipe and a great way to use discard. Oven preheat to 500 and loaves were slashed and very heavily sprayed with water. I don't do any other steaming and have found the crust and oven spring are perfect. Bake 10 min and lower to 460 and bake an additional 25 min to 210 degrees. The loaves "sang" for 10 min on removal from the oven. The crust is very crisp and the crumb very tender and quite flavorful. Pleasantly sour and lots of grain flavor came through. I am well pleased with my experiment.