Hello, I would like to make a comment. Not sure if this is the right place – please let me know if I should place in another location.
In my many years working with sourdough breads made from natural starters, I have observed that the acidity of the bread is less noticeable when fresh from the oven, and it often takes several hours before the full flavor develops. I cannot explain the science behind this, but have observed it repeatedly. When performing organoleptic analysis, I always like to wait at least four hours before making a flavor determination on sourdough products.
I have moved your topic here where it will have better visibility.
I am not aware of the science behind what you describe. It may be simply that the starches need to completely set up and it creates a bit more chew? I don’t know for sure. I have a friend who is a sensory scientist and I will ask and see what I can find out. I will also mention this on the next Forum Friday vlogcast.
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