An interesting development.
Recently I decided to start blending flours to try to lower the protein content while maintaining or playing with the flavour. I also noticed that my mother culture (kept in the fridge and fed once per week) has recently started smelling fruity and particularly of bananas. This last loaf I made was a 25% Rye with a blend of 2 white flours, one (the tastey one) with a 14% protein level and the other (the fluffy one) with a 10.8% protein level. I used a two stage starter (1st stage kept in the fridge for 4 days) and added poppy seeds, sunflower kernels and pumpkin seeds to the mix.
Brisvegas is getting pretty warm this time of the year (27 degrees during the day) so I used refridgerated water for the loaf. After 4 hours total fermentation time (Autolyse + BF + Prove) it was ready to bake.
Although the crumb was a little denser than I would have liked, the result was a very rich, fruity taste with only a hint of sourness.