More sour. Sour-er.
I have been experimenting with larger preferments to increase the sour in my baked loaves. I am making dough this morning using a 1/3 preferment by weight, from starter (no yeast).
All other things being equal, what is the trade-off in the finished loaf when using such a large preferment? Gluten deterioration?
Just wondering. It definitely increased the sour, which I like.
Thanks and best wishes. Dave