How much over-sour dough to use?
I'm intentionally letting acidify a rye dough for many days. The aroma gets better and better and the pH drops well beyond the survival threshold for yeasts (in fact it doesn't work anymore as a starter).
My intention is to use it as a flavor enhancer and as mould repellent in white(-ish) bread, of course after having added some fresh levain.
How much of this sour dough (the more I think of it the more I convince myself the way I'm going to use it is closer to the original than what I've been doing so far) should I use with respect to the flour of the bread? I don't want to add more than necessary because if it's too much it will probably have a negative effect both on the taste and on the structure of the bread.