Acidity disappearing one day after baking???
many of my friends told me several times that when baking breads with various types of sourdough (rye, durum wheat, AP white flour, all maintained at 100% hydratation) they sense acidity (acetic) the day of the baking, but the next day all acidity is gone.
They usually prepare white bread (uhmmmm...) generally doing a poolish with 1/5 of the total flour, same weight of water and 1/10 of starter (wrt the flour in the starter, e.g. 1:10:10). They wait that the poolish has at least doubled in volume (overnight), then proceed as usual.
What can be the reason of that ghost acidity? I'm really curious.