Fermentation length of wild yeast leaven question
I have been working with leaven raised breads for the past month with some varying results. I hae been experimenting with different hydration amounts mostly, however inadvertently with fermentation times as well. While I have many quesitons the one I would like to focus on now is when to feed my leaven.
Is a 16 fermentation period for leaven too long? Even if it does not smell sour?
Should I try to cut that time down?
I currently refrigerate my starter, which I have read leads to a favored amount of acetic (stronger sourness) acid production. And therefore I use large 90/10 ratio at 166% hydration feedings of whole wheat flour for my leaven. I try to bake every other day, but sometimes I don't have the ability too and on the weekends I can not feed the starter. To refrigerate or not?
Will at starter fermented for 8 hours be more vigorous during bulk fermentation than one fermented for 16?