I have been reading a lot of Debra Wink's articles. My understanding is that the method described in this post is using a low % innoculation, unripe starter. What that would mean is that it's got a long ferment because of the low innoculation, but also that because it's unripe it has a lot of lactic acid bacteria already at the starting point. So then during the long ferment, the yeast gets a head start timing wise but eventually the acid, which got a head start in the unripe starter, catches up and overtakes the yeast before the yeast hits it's maximum peak, which would lead to a less puffy crumb/oven spring. But looking at Martins video, it doesn't seem to be a problem. So am I missing something?

Or maybe another way of asking my question. Is the only tradeoff between this recipe and a more "traditional" recipe (where you do like a 20% starter that you've been feeding regularly) the fermentation time? Or is there also tradeoff in oven spring or maybe something else?

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