Initial Proliferation - Yeast vs LAB
When a starter or levain begins fermentation is the yeast or the LAB first to start fermentation?I am interested is exploring the young levain. Initial experimentation has produced a stronger dough over the same conditions of fermentation compared to a matured levain.One concern is extending the time for the starter to get down to PH 4.0. It seems that below PH 4.0 the dough
Source: thefreshloaf.com