I run a sourdough bakery with my partner, as it happens. Although I'm not a baker, coming from a mathematics background I'm the one most focused on process and quality control. We don't use any commercial yeast so I've picked a few things related to targeting different flavors using the same starter.
We use different temperature profiles during proofing for different products (we have fancy proofing fridges where we set temperature profiles over a 12 to 36 hour period depending on the product). Low and slow is good for certain types of bread, or pizza base. But not so much for a brioche or croissant dough.
I personally love slow fermented, heavy rye based sourdough, but lots of our customers don't and the bread we sell most is a classic white sourdough fermented comparatively quickly at higher temperature for a lighter and less sour taste. It's still very slow fermentation compared to commercial yeast, of course.
The proofing temperature profile for this bread isn't as simple as "start warm and gradually cool down" (i.e. the warm oven method), but that is a reasonable approximation for a home baker.
i started trying to make sourdough bread 2 weeks ago (and baking/cooking at all).
is there 1 definitive book/youtube channel/other kind of resource you would recommend to put mut on a solid path for a few months/years?
i just want to make sourdough bread daily in order to have healthy stable carbs at home. (stone milled complete grain flour and wild yeast). with the price of rice currently in japan it doesnt even look to be significantly more expensive.
I'm sorry to say I don't have any answers for you, at least nothing better than you'd get from searching on to r/sourdough or r/baking.
Like I said, I'm not a baker. My partner is. My focus is on other parts of the business, I was just sharing what I have picked up (via osmosis mostly) about different temperature profiles for different products.
Maybe it depends on the yeast? I use commercial yeast and not a sourdough culture. The one I have ("Red Star Yeast") rises just fine with the method and the result tastes great!
“Thin bread.”
No sourdough enthusiast or artisanal bread baker would agree. You even get a different metabolic pathway active at higher temps.
Try the “low and slow” method, rise then let it sit a day in the fridge, see if it’s really the same taste.