December 14, 2011 - 8:37am
Feeding starters
How much effect does the feeding ratio of sourdough starter have on the sourness of the final dough. I know slow cold fermentation will make dough more sour as well as a firmer starter. As far as feeding a starter goes will a 1:1:1 ratio make the final dough more or less sour than a 1:3;3 ratio, or have no effect, everything else being equal ?