>>21517304
>if you inhibit bacteria you will prevent it from developing a complex fermented flavor
Putting honey in your dough will not stop fermentation and plenty of yeasted doughs use it you fucking retard. In fact, it's common to do things to inhibit fermentation specifically so that the yeast will pace itself and not eat through all of its food, so that it has time to develop a complex flavor while still being alive and kicking for the final proof before the bake.
That's why a biga will have a small amount of yeast relative to the total amount used in the recipe, so that when you begin the pre-ferment 12-24 hours before you really get to work, it will do its thing more slowly. Or why people do bulk fermentations in the fridge specifically to inhibit bacterial activity and give the dough more time to develop complex flavors, which you would know if you actually knew anything about sourdough.
