"Sweeter" pain au levain and chef/levain process
Reading through MC's notes on M. Rubaud's process, I came across a comment where he indicated to her that refreshing at chef doubling v. tripling gains an add'l 15-30 % in new growth wild yeast. I'm not certain that was his preference, and so at least at one point in time he refreshed at this stage, or it was just a note to her on what coud be expected at doubling v. tripling. I am surmising the former.
Comparing to Tartine, also emphasizing yeast and more immature levain, he indicates 1:5:5 refreshings for reduced acid load.
Granting Rubaud's is stiff and Tartine's is liquid starter, neither is fully "ripe", and if seeking a sweeter overall bread emphasizing yeasts and lactic over acetic acid notes, any comments on how these two methods compare?
(I've always looked for 3X within 8 hours for stiff levains; within 5-6 hours for liquid. Not saying either is a good benchmark, but it's been my practice).