I'm wondering about the wheat bran starter in the book.
Maybe a silly question, but does the 'water' from the wheat bran that gets added to the 'starter' impart any bran flavor into the final dough / crust?
The reason I ask this is because there's a bakery not far from where I live, and they make really excellent baguettes. When I've eaten the baguettes, I've noticed that the crust has a rather 'bran' like flavor to it.
So, that's why I'm wondering about the wheat bran and flavor influence.