Interesting article on the stiff starter. I already have made one a week ago although not quit like you describe. One thing in your article puzzels me. I was convinced a higher proteïn flour helpes you get a more open structure because there is more strength in the dough to keep the co2 in the dough. In the Netherlands most of the bread flour has around the 10% proteïn. So for American recipes I have been looking for stronger flour (12-13%). But apparantly I was wrong; if I want a more open crumb I can just use the 10% flour best?

• Reply