Sourdough cultures from Europe tend to have many strains of lactobacilli. Temperatures under 86 F favor L. brevis which produces both lactic acid and acetic acid. Temperatures above 86 F tend to favor L. plantarum which is homofermentative and only produces lactic acid.
Other factors play a role in the acid profile: degree of hydration (soft doughs favor lactic acid formation while stiff doughs favor acetic acid).
The way the starter is built up into the final dough will affect the absolute number and type of organisms and consequently the flavor profile of the bread. German bakers have very complicated schedules where they vary both stiffness of the dough and temperatures to build their starters and thus alter the flavor of the bread.
I have no idea what organisms are present in the original posters culture but if he is lucky playing with temperature and hydration and different cultures may allow him to produce the flavor he wants.
-Roland
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This page was last updated on Tue, Aug 3, 2010 at 7:52:52 PM.