Is it possible that some form of bacterial fermentation was taking place, perhaps along the lines as discussed at Reply 125 Reply at:

https://www.pizzamaking.com/forum/index.php?topic=35873.msg363650#msg363650 ?

Peter

I don't think that's what it was. I added the control to test for that.

Is it possible that some form of bacterial fermentation was taking place...........

Peter

(Just being a wise ass here. )  If that's the case, after 24 hours +/-, folks should have a lot easier time creating there own starters!

Obviously, you could very well be correct.

IF the cultured rye flour is indeed inactive as stated, it's my guess that what has been observed is yeast fermentation from minute particles of the IDY which would be impossible to identify much less sort out of the mixture and the acidity of the cultured rye flour would certainly help to accelerate any yeast activity. Just my "SWAG". 
Tom Lehmann/The Dough Doctor

IF the cultured rye flour is indeed inactive as stated, it's my guess that what has been observed is yeast fermentation from minute particles of the IDY which would be impossible to identify much less sort out of the mixture and the acidity of the cultured rye flour would certainly help to accelerate any yeast activity. Just my "SWAG". 
Tom Lehmann/The Dough Doctor

That's certainly a possibility, but what it wouldn't explain is the increasing sourness over time.

Sourness from the cultured rye flour (it's quite acidic) plus fermentation from the yeast (remember it's accelerated due to the increased acidity) would create accentuated sourness over time. ?
Tom Lehmann/The Dough Doctor

This morning, the control had fermented a lot and it really stunk bad, so whatever is in the packet prevented whatever flora there is naturally in the flour from doing it's thing in the two test batches.

Did you guys ever reach a consensus?  Flavor or...?

And probably of more interest to some...is the flavor pleasing?

Did you guys ever reach a consensus?  Flavor or...?

And probably of more interest to some...is the flavor pleasing?

The manufacturer confirmed it's just flavor.

Just wondering why does anyone want a sour or this sourdough kind of pizza crust?  I'm not trying to offend, really curious.

Sourdough pizza doughs generally aren’t near as sour as a San Francisco sourdough bread loaf. They’re just slightly more flavorful than regular dough. Most people wouldn’t notice they were sourdough.

Sourdough pizza doughs generally aren’t near as sour as a San Francisco sourdough bread loaf. They’re just slightly more flavorful than regular dough. Most people wouldn’t notice they were sourdough.

Using a commercial San Francisco sourdough bread as a bench mark works with most people to get a feel for it.  When I describe my Ischia starter to folks, I almost always say something along the lines of:

"Have you ever had SF sourdough bread?

O.K.  Imagine a Tang-O-Meter.  If commercial SF sourdough bread is a 10, this is a 3."

Using a commercial San Francisco sourdough bread as a bench mark works with most people to get a feel for it.  When I describe my Ischia starter to folks, I almost always say something along the lines of:

"Have you ever had SF sourdough bread?

O.K.  Imagine a Tang-O-Meter.  If commercial SF sourdough bread is a 10, this is a 3."

Mmm you’re making me hungry