Using a small amount of starter to increase flavor?
Forgive my ignorance, I'm very much still learning about sourdough and all its nuances, but as I was mixing a large quantity of starter into my dough yesterday, I was thinking about the thread here a while back about flavor and sourness in sourdough.
If I understood the thinking correctly (a big *if*, BTW), two factors in flavor are proofing time and acid content. If that's the case, then wouldn't it work to use a very small amount of starter (firm or batter), allowing it to grow and produce its byproducts of the two kinds of acids? (lactobacillus? and another? acetic?) I mean a small amount would need a *long* time to raise a loaf and the yeast could have greater effect. Similar to cutting back on commercial yeast in other breads. That's my thought, anyway.
Sorry if this is redundant after the other long discussion, (or just plain wrong), but further comments would help me understand more clearly how this works. Thanks for any thoughts.