More taste due to long fermentation times?
I have some thoughts about peaople saying longer fermentation times gives more bakterias than shorter fermentation times. I do not understand this statement because of:
1. Up to a certain temperature (hot) lactobacillus and yeast are equal fast. So if you use a fridge for fermetation a long time the total amount of acid produced will be around the same as if it was fermented ten times as fast in room temperature. I base this on that the bread needs the yeast to create co2 x number of times both in room temp and in the fridge. When its ready makes no difference if it was cold or warm. If lactobasillus creates acid in the same speed as yeast creates leavening both in room temp and in the fridge. Then the total amount of acid would be the same?
2. If using only small amount of starter compared to large amount of starter there will be no difference in total amount of acid produced? I think so becuase 1 kilo of dough needs x amount of yeast co2 for leavening. Total leavening time for a high % starter :VS: low % starter bread is the same. It need the same amount of leavening to be ready.
Is this true?
I do know that with temperature and hydration level different flavour are developed by lactobasillus but the amount crated is the same? I know low temp favours acetic acid and makes bread more sour. This is not what i am talking about.
Sorry for my English and this is my first post on the forum…