Stiff levain fermentation
As a serious home baker, I'm learning without a net. I have no bakery experience or the patient ear of a mentor so it's a long learning curve. Here are a few questions to anyone who has been down this road. I'm fermenting my stiff levain for 48 hours at 46 degrees before mixing. I'm shooting for a more pronounced sour flavor. Does this amount of stiff levain fermentation cause any problems I should be aware of? Also, I'm bulk fermenting for 6 hours at about 74 degrees. Same question, am I creating any issues with the quality of the final product?