warmer fermentation = more sour flavour...?
I wonder if anyone else has had this experience. I like the sour flavour and want to maximize it. I've tried multiple long fermentations at lower temperatures and I have pretty universally been disappointed. The other day I ran out of bread altogether - eek! emergency! So I made the whole loaf in just a day, which is unusual for me. I did all my fermentations in an 85 - 90F environment. The bread came out more sour than when I had done 2 or 3 12 hour fermentations at lower temperatures.
Anyway, I was surprised by the results and I wonder if others have had similar experience.