1, 2, 3 Sourdough Question
1, 2, 3 Sourdough is popular here among TFL members so I thought that someone here would know the answer to my question.
I’ve been making a variation of this bread for a while. Once I did not have enough starter for the amount of dough that I wanted, I had half of what was called for, so I made “1, 4, 6 Sourdough”. I wanted this to fit my work schedule so that start to finish this bread would take 24 hours. The bread turned out great. I would mix it up at 5 A.M. one day, shape it in the late evening and then bake it at 5 A.M. the next day. The only problem with this bread is during the summer when it is much warmer, the bread will be way over proofed.
How would you expect the change from “1, 2, 3 Sourdough” to “1, 4, 6 Sourdough” to affect the end product?
1, 2, 3 Sourdough
1, 4, 6 Sourdough
Which would you expect to be sourer?
Any other differences that would be noticed?
I will try a side-by-side experiment some time and see what I can tell is the difference from a real bake, but until then I would appreciate all thoughts on this issue.