Sourdough Starter and Maillard Reaction in Enriched Doughs
An interesting article on browning with sourdough over at Breadtopia.
https://breadtopia.com/sourdough-starter-and-maillard-reaction-in-enriched-doughs/
I have noticed that the browning of my toast correlates strongly with the pH of the bread. Lower pH equals less browning for identical ingredients.