Sourdough: How to develop...
Good evening nice people!
I have a few questions I cannot find answers to. I will be very grateful, if someone would be so kind and push me to the right direction. Any help is appreciated. Because I have so many questions and only few things have made sense to me so far, I will try to ask "one by one" avoiding to confuse you.
Let's start with the sourdough starter...
What change should be made in order to get less sour starter? Does the feeding time affect the sourness? By feeding time I mean either feed the starter regularly every +/- 12 hours or feeding the starter when it is hungry. Or the feeding volume? Feeding volume: say the feeding ration is 1:5:5, I can do it 5g:25g:25g or 20g:100g:100g. Or is it something else?
Another question is: what does change the speed of raising excluding the temperature of the room? I watched a video where the guy had the started doubled in 4 hours just sitting on the counter. Mine one doubles in 8-9 hours on the counter. I am not sure if I need to speed up the starter, though, I'd like to know as much as possible about it.
I feed my white flour starter regularly every 12 hours, 1:5:5. It's a young starter, 4 weeks old. It more than doubles its volume in 12 hours being full of bubbles. It spent 6 days in the fridge one week ago but now I keep it on the counter and I do not want to put it back to the fridge until I fully understand it.
Thank you very much in advance!