Different types of preferment?
I was doing a little reading about different types of preferment and the terminology and the different uses. This article I linked below seems to challenge received wisdom--and common sense?--about using different kinds of preferment for different purposes. It seems obvious, for example, that to obtain a bread (or whatever) with less sour character, especially in warm weather, one could opt for a stiffer preferment, which, developing more slowly, would yield a yeastier and less sour result within a similar timeframe.
I've read a bit about "competing" traditions of French sourdough bakers, some of whom (traditionalists) prefer a very stiff starter while others (a newer breed) are passionate about their liquid starters, with each producing types of baguettes that are equally delicious but totally different in character. And I tried to take advantage of this principle just the other day to make a preferment for dinner rolls: I wanted to ensure that that overnight preferment would not be overly ripe when I mixed the final dough--so I used a 50% hydration preferment.
But this author doesn't seem to think much of this or at least doesn't address that part, which seems like an obvious oversight. To be clear, I understand their point about the preferments being more interchangeable than some people would lead us to believe, provided you account for the different hydrations in the final dough--but surely there are will be practical implications and varying results given that wetter mixes ferment so much quicker... I feel like something is missing...
Anyway, what do you all think about the usefulness of different preferments for different products and their comparative results and/or practical features...?