Relationship between wholemeal content and rate of fermentation
This forum has been a guiding light in the past 6 months on my journey to getting to grips with slow sourdough fermentaion, I wouldn't have managed without you! x
All the breads I make have at least a 25% wholemeal component and I have arrived at a formula which seems to work now, using 5% active rye starter, 69-75% hydration depending on type of flour, modest amounts of stretching and folding and a 12-14 hour bulk fermentation at 19degC. The dough doubles in that time and after scaling and bench rest it takes about 2 hours to proove before being baked. Plenty of oven spring, good crumb, good flavour. So far so good.
Then recently I decided to make an entirely white loaf using stoneground flour and 5% butter for a soft crumb sandwich loaf. It is extremely sluggish at every stage and simply extending the fermentation time results in a pronounced acid flavour. Not what I want. Increasing the starter to 10% did nothing noticable, nor rasing the temperature to 23degC. What's happening here? I am quite sure it has something to do with the lack of wholemeal flour. I know wholemeal ferments quicker and has more enzymes, but how can I compensate for this, without introducing an acid flavour? Is this even possible?