Appendix A: Glossary - Sourdough Flavor?
I have been wondering about what exactly it is meant when someone talks about [sourdough bread] flavor and thought the term should also be added into the Handbook's glossary.
So what does "flavor" mean exactly? Is it just how sour the bread is? For example, "prolonged fermentation in the fridge improves the flavor" - does that mean "it's just more sour, nothing else"? So far I have noticed only sourness but I am a newbie so my understanding is still full of holes. Like a cheese.