Contradictory Logic in Feeding and Preferment Percentages
I have been making a slight variation of the "Whole Wheat Hearth Bread" without commercial yeast from Reinhart's "Whole Grain Breads" and I want to gently reduce the sour tang that appears after continuous chewing.
It is made by preparing a non-fermenting soaker and a sourdough starter on day 1. The starter is left to double in size and then refrigerated. On day two the soaker and the starter are mixed in an almost 1:1 ratio, let to double once again before proofing and baking., proof and bake.
Because of the 1:1 ratio, the fermentation time on day 2 is relatively quick (about 3 hours at 21C where I live), but on day 1 the starter can take upwards of 7 hours to double because there is only a percentage of about 33.3% 'mother-starter' used to make the 'preferment-starter'.
I have read many times here and in books that due to bacteria acting slower than yeast in fermentation, more mother-starter and less time will be less sour than using less mother-starter and more time. I decided I would try adding more mother and ferment quicker because with the overnight fridge fermentation, the enzymes should still have time to release plenty of sugars and develop flavor, while in theory it would produce a slightly less sour dough.
Shortly after, I realized something strange. As well in my reading of books and the forums here, I learned that to make your mother-starter less acidic you should be feeding with more flour/water and for a more acidic mother-starter to feed with less flour/water. Isn't this way of thinking the exact opposite advice when it comes to bulk fermentation as stated in the paragraph above?
Thanks so much for your help guys. This really is an awesome community!