The rate of starter/levain and it’s affect on LAB
I’d like to understand the following. I can’t seem to reconcile these 2 beliefs.
1- If my starter gets too acidic, it can be remedied by a mega feed. A 1-10 ratio greatly reduces the acidity, at least according to smell and taste. The starter ferments 12 hr @ 76F.
2- I make my SFSD but using 2% prefermented starter. The dough ferments a total of 18-19.5 hr at 77F. The bread is sour.
How is it the starter is less acidic, but the bread is sour when both use a very small amount of culture?
I know the bread is mage very sour and I’m pretty sure the starter is less acidic. What am I missing?