http://samartha.net/SD/

It's still there, although he no longer writes, has a lot of
scientific and practical data.
Worth archiving, IMHO, in case the site disappears into Internet
limbo.
FWIW
[]'s

PS Just checked it to see why my bread came out "less sour". I
fermented at 20 Celsius. Favors the yeast over the sour bacillus.
Winter here in Brazil, I usually ferment around 30 Celsius.

http://aem.asm.org/content/64/7/2616.full.pdf
--
Don't be evil - Google 2004
We have a new policy - Google 2012