wholewheat and 'sourness'
I try to cook with as much wholemeal I can get away with, but I noticed that when I approach 100% wholemeal making sourdough, the bread becomes much more sour. This is just a little too sour for my tastes. Here is how I made the dough:
Feed the starter an leave to grow overnight
1/2 cup starter
2 cups water
1/2 tsp salt
6 cups white whole wheat flour
mix it up and autolyse for about 20mins
mix a little more then leave at room temperature (about 65 in our house) for about 11 hours.
stretch and fold, then leave in refrigerator overnight
Bake in the morning
When I reduced the rising time to one day instead of two I lost the sourness but also much of the taste. Using the timings above with about 30% wholewheat also lost the sourness, but a little too much. I even thought of titrating the amount of wholewheat to get the optimal sourness, but I guess that would vary with the temperature.
The scientist in me is curious as to why it is more sour with whole wheat. Any thoughts?