This subject came up on Twitter earlier: Has there been a blind taste test on long cold ferment vs short room temp ferment, e.g. which "tastes" better or worse? I know there are a lot of claims re: health, nutrition, texture, etc, but I couldn't find anything that was more rigorous than Youtube videos or commercial bakeries promoting their products. Anyone know of studies on this?
Quick search yielded two published studies that evaluated this.
https://www.sciencedirect.com/science/article/pii/S2212429220310427?casa_token=GOe9SG9mlYMAAAAA:BbhSAf-RwiOeU5rS7TV-NQTNrcGSFxvGNd1RyUIk7yJqEoT…
https://www.sciencedirect.com/science/article/pii/S0023643805001738?casa_token=7MhMEwwrOy8AAAAA:oQfyIq9EvqT2z--zJUlWG0SjvXgMhQrFdosA8IQhNHcJK6i…
For those without access to these papers, here are PDFs:
https://drive.google.com/file/d/1afCpbCT3UwA_JQx0rp0Pg6U4fAddWF-t/view?usp=sharing
https://drive.google.com/file/d/11cPmja6Xx5Vo4UZBVd7TVswIBIhjT9ZY/view?usp=sharing
Ahh, great! Thank you.