February 28, 2017 - 6:54am
Flavor difference between small amount of yeast over longer time vs regular amount of yeast retarded in fridge...
This may be an experiment I have to do on my own, but I'm curious if anyone else can describe the difference in flavor/general profile of a dough fermented starting with a small amount of yeast and letting it slowly feed VS. a "normal" amount of yeast slowed down at lower temperatures in a refrigerator?
If I had to guess the less inoculated substrate would produce a more tangy/acidic profile since there will be more time for bacterial fermentation to occur and there will be more exhausted fuel in the dough...no idea how that'd effect crust or crumb structure, though.