acetic acid

Young Culture vs Mature Culture - Question

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Hello, I'm a little unsure of how each of these differ exactly. Please let me know if this is correct.
I use 100% hydration, 45%ww-45%unbleached white-10% whole rye, Temp 70-72 degrees F

Also: Can anyone tell me the difference between a Levain and a Culture??

Young:
Used at the early stages of yeast production.
Mixed with a 50% discard and feed.
Used at about 3-4 hours after being created. Times vary on Hydration, Flour, and Temp.
Favors subtle lactic acid production (flavor similar to yogurt acidity)

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High Phosphorous / Protein Wheat

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Advanced Topics

I'm looking for a little help on a project I have been working on regarding high phosphorous content wheat. I noticed that high protein wheat also has a high phosphorous content - approximately equal to dark rye.

The hunch is that the phosphorous content plays into the heterofermentative pathway - supplying an excess of phosphates for acetic and lactic acid production.

On the road to Tang...,

Wild-Yeast

Debra Wink's Lactic Acid Entry

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Durum Wheat & Rye Create High Acetic Acid Content

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Sourdough and Starters

After a series of experiments I've come to a partial conclusion that rye and durum wheat both create high acidity starters that impart the sour tang to the finished bread. Wholewheat, AP, Hard Red Winter and Spring do not produce high acidity from my refrigerated low hydration starter.

Starter conditions:

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acetic acid

Young Culture vs Mature Culture - Question

High Phosphorous / Protein Wheat

Durum Wheat & Rye Create High Acetic Acid Content

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acetic acid