Two sourdough levains. Why is one more sour?
Two sourdough levains.
- 1000 g flour, 1000 g water, 10 g starter, 12 hours fermentation, 76 F.
- 1000 g flour, 700 g water, 10 g starter, 12 hours fermentation, 76 F.
Why is 2. significantly more sour than 1., all other things being equal?
Isn't it temperature that affects sour, with colder temperatures encouraging (the lactobacilli produce) greater sour?
If so, why the difference in sour with these two with only a difference in hydration?
What am I missing?