how to increase acetic in a dough?
I've read that it is mainly acetic acid that causes the final dough to have a tangy flavor. The problem is that acetic acid seems to have a negative effect on wild yeast bacteria. For a short time its fine, but in long time if would slow the yeast..
Debra Wink says here that:
Bacteria contribute acids which flavor dough, but also play a big part in gluten structure and rheology. In the short term acid tightens gluten, contributing to dough strength, but in the long term, it accelerates proteolysis, contributing to its breakdown. And it adds sourness that is not welcome in all breads. You'll find yeast/lift at one end of the starter spectrum and bacteria/sourness at the other. You can't maximize both at the same time; one comes at the expense of the other.
So, does any one have an experience in increasing acetic acid while still maintaining enough yeast power in the final dough? what is the best technique to achieve that?