sour taste + oven rise, how can we have both ?
I make pizza for my family every week, using my own SD starter. I have one long standing problem that I hope to solve one day, with your help:
No matter how I try, I failed so far to get both an oven rise and a sour taste. It seems as if I must make a choice of one or the other.
If I take measures to get a sour tangy complex taste, like waiting for a levain to start collapsing, and long cold bulk fermenting, the pizza get hardly a minimum oven rise, but it has that heavenly rich tangy taste. On the other hand, if I aim for oven rise, with measures like short cold ferments and allowing only 50% rise of bulk ferment stage, the pizza gets hardly a tangy taste, but it has a perfectly light-crunchy brown bottom and soft airy top.
It seems as if to build sourness, one has to sacrifice the gluten, and lose oven rise!
My question is: how can I get both worlds in my dough? .. a decent oven rise while still getting my pies to have a strong sour complex after-taste? Is it possible to have both advantages ? or must it be one or the other ?
Is there a rule on how you can get a strong sour taste without having to over-proof and lose the gluten?
Could dabrownman's no-muss-no-fuss starter method be the answer? do you get a sour taste using it, even without long cold bulk fermentation? I mean could we depend on an aged seed alone, with a short 24 or so bulk cold ferment, for the sour taste in the final dough?
I appreciate any tips given to solve this continuous drama of my pizzas.