I love my naturally risen breads. However, I'm trying to delay fermentation so I can mix dough one evening, and bake the next evening.
I follow something like the tartine process. If I change the proportions of leaven to dough so that it will take 24 hours for the bulk ferment do you think the dough will be more sour than sweet?
Refrigeration is not an option, due to space and the quantity of dough I'm working with.
I'd appreciate any input from more experienced bakers than myself!