leaven not sour but dough does
Hi
I hope someone can help me. I have previuosly checked hundreds of opinions but instead of helped me they confused me more instead as there are very different points of view about...
My starter is 100% hydratation with organic white flour. It works fine, I feed it twice a day. 8/10 hours before baking I give it last refreshment do the leaven ( 20% ) and in the morning is ready and smells sweet, not sour at all. I do autolyse for 1 hour, add leaven and salt and do S & F every 30minutes for 2 hours and every 60 minutes for 2 more hours. then I put it in the fridge for 12 to 18 hours. I leave it to room temperature for 1 hour, then 2 hours for proofing and ready to bake. The bread is too sour so I guess it got sour from the bulk fermentation.
I have heard many reasons to that. Some people say because the long cold fridge fermentation...then why I see many recipes talking about doing long fermentations of 24hours or more in the fridge..?.
Missing info: room and water temperature from 66º to 71º.
I really hope someone can help as Im nearly going to leave sourdough method and continue with yeast one.
Thank you very much