I have been a fan of sourdough for years and had some pretty big swings in flavor. Some breads / pizzas came out mild and some were very tart to the point of not being very pleasant at all. It was a big mystery until I got Daniel DiMuzio's book " Baking Bread". He has a few pages on pre-ferments and controlling the ballance of flavor generators.
I have a small collection of books on baking and pizzas and discovered that some folks may be great bakers and not so great at organizing their thoughts and making a book out of them. This is one of the best.
To tempt you to get the book, I have made a pdf of the pages on pre-ferments and will be happy to send that to anyone.
Send me a PM with your email.
