Which sourdough starter gives a less sour bread?
A stiff starter. It favors yeast over bacteria, so for the same rise you get noticeably less acidity. Feeding it daily at room temperature helps even more.
Answered by Hendrik, The Bread Code
From the book
Some people like the bread less sour as well. This is personal preference. To achieve a less sour bread you need to ferment for a shorter period of time. The yeast produces CO₂ and ethanol. Both yeast and bacteria consume the sugars released by the amylase enzyme in your dough. When the sugar is depleted, bacteria start to consume the leftover ethanol produced by the yeast. Over time more and more acidity is created, making a more sour loaf. Another angle at this would be to change the yeast to bacteria ratio of your starter. A stiffer sourdough starter features a hydration level of 50 % to 60 %. The stiff sourdough starter boosts the yeast part of your starter more.
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