Changes moving from 1:2:1.1 to 1:5:5.5
As much as it kills me, because it was going so well and I feel I was staying true to M. Rubaud's formulas and baking creed, I'm growing tired of refreshing the stiff chef every 5 hours, then trying to slow it overnight to some extent so I could sleep without waking to a stressed little gem of a levain.
So, I moved from 1:2:1.1 (50:100:55 grams) to 1:5:2.8 (10:50:27-28 grams). Not only have I drastically lowered the chef in the ratio, but I've cut in half the amount of flour so the total chef is reduced from 155 g (already much less than his working chef, or even Marie-Claire's chef, itself a reduction) to 88 g. Thus falls mass effect.
I'm to get on a twice per day schedule, allowing me to refresh my liquid rye and this chef at the same time. The chef is maintained at 78F, per M. Rubaud's admonition to never let the starter drop below 72F. I could let it go at the same temp as the rye, which is room temp, but I figure I'm already stressting the chef considerably so want to keep the tekp parameter the same.
Could anyone, perhaps Debra or another, predict what changes I might obtain in terms of yeast and LAB balance? I don't know population dynamics at all well so don't know what to expect. I prefer a sweeter levain, with great yeast leavening and some souring, but a "clean" souring as a background note. (E.G. for me, in my rye, a very evident and pleasing quality of snap-green apples).