In the Detmolder System, the Sourdough Is Built Up in Three

In the Detmolder system, the sourdough is built up in three phases, each favoring the development of one aspect of the sourdough. In this technique,

A) the "full sour" develops the acetic acid potential.
B) the first, or "freshening," phase encourages the development of the yeast cells of the sourdough.
C) the second phase is called the "full sour" phase. During this phase, the lactic acid of the sour is developed.
D) the final phase favors the development of yeast cells more than acetic or lactic acid.