latest thing learned about SD flavour
I'm fairly new and been trying SD from a bulk bucket of dough I've been keeping in the fridge the last 8 days. Its been going great with a rich SD flavour and smell once baked.
Loaves have been taking 2 days to make once a lump comes out of the fridge, so yesterday I decided to help things along by rising in the oven instead of the countertop at what is currently quite cold conditions.
I wanted to try and bake the loaf the same day as cutting the lump from my bulk refrigerated dough and all went pretty well. It took a couple of hours to come to room temp, then I placed it into my warmish oven at around 28 C.
Once baked, this loaf exhibited considerably less sour flavour than those others I'd taken two days to rise and bake, and now I can see why...
....duh..... its the time taken for fermentation that produces the sourness and not, as I had previously though, the cold retardation. Although I think that also helps.