This paper describes in detail the conditions for growth of the lactobacilli that are important in sourdough.
Some worthwhile facts to remember:
NaCl i.e. salt inhibits growth of the lactobacilli. -> do not add salt before the dough is complete if you don’t really know why you are doing it. Add flavoring and other ingredients at the end, just before baking!
The acid-producing bacteria grow faster at higher temperatures, the gas-producing yeast grow faster at lower temperatures.
Note to self: must read and understand the models for DOE setup.
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