“Wild yeast eats sugar and excretes lactic and acetic acids, producing carbon dioxide during fermentation.”
Starter fermentation ratios are affected by:
- Ambient temperature (the ideal temperature is 65-75°F)
- % of seed amount (how much flour and water you start with)
- Frequency of feedings
Lactic Acid: Sweet/mild flavor »
Un-refrigerated starter with more water, fed often.
Acetic Acid: Sour flavor »
Store starter in fridge and feed with less water.
NOTES: June has been living on the counter at room temperature and fed once a day with smaller seed quantities (1/4 cup 50% AP/50% WW flour + 1/4 cup water). I’ve been pouring off the liquid that accumulates on top of the starter, then adding and stirring in the new for a runnier mixture than what I had before.