But the crust and crumb color is significantly lighter than with my usual two day method. Do you know why?
Tell me and you’ll get a prize. Leave a comment below or talk to me on twitter.
Edited to add: Mystery is solved. According to Harold McGee, author of On Food and Cooking, browning reactions are slowed in breads with greater acidity. Sourdoughs, and other breads using wild yeast and extended fermentation, tend to be lighter in color.