Brand new to bread making and anything to do with flour in general. Just started culinary school at the local state college and am now hooked on making bread. I find this forum to be an excelent source of information and could spend all day exploring.
I'm on a quest to make a French Bread with a high acetic acid content - I like the flavor and aroma. After going through this forum I discovered that a Biga or low hydration preferment would favor the production of acetic acid - no sure if thats correct but would appreciate it if someone can tell me if I'm on the right track.