Low-acidity fermentation is all about reducing the amount of acidic compounds produced during the fermentation process. This can help create a more stable, predictable environment for your sourdough to grow. Sounds good, right?
But, it's not all sunshine and rainbows. Low-acidity fermentation can be a bit...well, let's just say it's not for the faint of heart. You see, when you reduce acidity, you're also reducing the 'oomph' factor. That's right, folks. Less acidity = less oomph.
Now, before you start worrying about your poor poor dough, let's talk about the benefits. A lower acidity environment can result in a more... shall we say, 'mellow' flavor profile. Less acidity = more mellow. Got it?
But wait, there's more! Low-acidity fermentation can also reduce the likelihood of... THE FEAR OF THE FERMENTING FATE! (Just kidding, that's not a real thing, but wouldn't that be a great name for a horror movie?)
Learn more about acidic compounds and how they affect your fermentation.