Smaller Levain = More Sour Bread - WHY?
I would like to understand why a smaller (low % PFF) levian makes a more sour tasting bread. Experience convinces me it is so, but my inquisitive nature wants to understand why. In other words, why is 2% PFF (levain) produce a more sour bread than 20% PFF?
Bread baking can be super simple or mysterious and complex. It depends on how you approach it.