Initial Proliferation - Yeast vs LAB
When a starter or levain begins fermentation is the yeast or the LAB first to start fermentation?
- I am interested is exploring the young levain. Initial experimentation has produced a stronger dough over the same conditions of fermentation compared to a matured levain.
- One concern is extending the time for the starter to get down to PH 4.0. It seems that below PH 4.0 the dough begins degradation. (Benny can explain)
- Considering using bran to buffer the PH, but concerned that it will accelerate fermentation. I would like to ferment long and warm (78F for 16-17.5hr) to develop higher TTA.
The goal is to produce bread with a distinct and intense Lactic Sour Flavor.
To accomplish this it is important to develop a dough with low PH and high in TTA.
It is my understanding that the dough will start degrading at or around PH 4.0.
It is my understanding that the lower the PH the more sour the flavor. AND it is also important that the TTA be high so that the sour flavor is intense.
Looking forward to learning...