sourdough bread fermentaion temperature
I have a liquid and a stiff white leaven and a rye leaven that I made myself. I observe that my breads made with any of them improve overall taste and flavour without suffering other qualities like texture and such, when the doughs are fermented at a temperature between 25 to 30 degrees celcius. My white bread in particular is affected. Does anyone have similar experiences to this? I'm just curious, because a lot of recipes suggest room temperature. When I do that, the bread comes out sometimes tasty but sometimes bland. I get inconsistant outcomes. I also noticed that fermenting my liquid white leaven at around 20 degrees celcius somethimes smells somewhat like boiled egg. (Which happens in a dough too.) Does this affect bread quality, especially in taste?
Any thoughts are appreciated.
Thanks in advance.