Warm Spot Levain
Hi Everyone..
This past weekend I baked FWSY's white warm spot levain bread. For those of you not familiar with the recipe you develop a stiff white levain through multiple frequent feedings that are more along the line of 1:5:3 than 1:2:2, and keep the levain in a warm spot - mine was over the water heater and near 82 degrees. The resulting bread was amazingly good - buttery and milky, sweet. It had only the faintest hit of sour-dough in the smell the first day, almost none the second.
I'd like to understand the chemistry of the levain during these frequent warm spot feedings. The volume doubles and the levain forms a web like structure as described in the book. But I don't fully understand "the why"...
I know I read somewhere on the site, what's happening in the chemistry here but can't find the post. Can someone help directly me to an appropriate post, or explain the chemistry. I'm trying to understand why the resultilng bread was so much milkier. I assume it's because more lactic vs acedic acid is being developed in the bread. Is this simply because yeast thrives at the higher temperature and more lactic acid is developed and hence the impact on taste?
Thank you - as always!