Flavor Timeline
Predict how lactic and acetic acid build-up changes over 24 to 72 hours at your kitchen’s temperature.
Start by entering your starter’s last feeding time and current temperature. The model then plots acid production curves based on known microbial growth rates—lactic acid builds steadily for mild tang, while acetic acid rises more slowly but contributes sharper notes. You’ll see how extending fermentation beyond peak activity shifts the balance toward sourness, which matters most for overnight or cold proofs.
For example, a 24-hour room-temperature fermentation typically favors lactic acid dominance, yielding rounded, buttery tones. If you shift to 12 hours at room temp followed by 36 hours in the fridge, the cold phase slows yeast more than bacteria, letting acetic acid accumulate—ideal for rustic loaves needing complexity. Adjusting timing lets you fine-tune without changing ingredients.
Remember, starter maturity plays a role too: a week-old starter in its prime shows sharper acid ramps than a newer one, and cooler temps widen the flavor window. Use the timeline to choose between a quick, mild rise or a slower, tangier development—knowing exactly how each hour shapes your loaf’s final taste profile.
