Where's the Why/How?
Six months ago, I began growing my own starter with captured yeast from my mountain-top hideway. Since then, I've had various amounts of success with the one constant being improvement. At this point, I have a starter that I can take out of the fridge, and after two days of feeding, I can make a very tasty loaf of fresh bread that has risen perfectly and has a beautiful texture.
As someone who grew up with science and continues to pursue it, I'm rather interested in the science behind the sourdough. I've done some research and, suprisingly, have found little evidence of a single source that gives the hardcore science behind the bread. I often run into articles explaining the simple details, ending in how to make your own loaf, but never mention the true science of it.
Does anyone know of good source of knowledge of the exact science behind sourdough bread? I'm talking about chemical formulas of alchohol and acid production, scientific explanations of often heard advice, etc.
Things I'm interested in:
-the exact symbiotic nature of Lactobacillius and Yeast
-the effect of metal on the bread (why many say not to use it)
-how and why a starter matures over a period of time
-what hooch exactly is and why it is considered unimportant
Anyone have some insight or know of a good resource?