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A customer told me my sourdough was 'too sour' and it made me rethink my starter
I've been feeding my starter a 50/50 rye and bread flour mix for about a year now, and someone at the farmer's market said the flavor was overpowering for their sandwiches. I switched to a 100% bread flour feed and cut the fermentation time by two hours, which really mellowed it out. Has anyone else had to adjust their starter because of feedback like that?
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valw366mo ago
Yeah, I had that happen once. I just started using a bit less starter in the final dough and it toned it right down.
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laura_black315mo ago
Seriously, is a slightly tangy sourdough even a problem? I kind of like that extra zip. @ellis.hayden, messing with the feeding schedule sounds like way more work than just tweaking the amount you use. If it gets too strong, maybe just enjoy the sharper flavor with some good butter?
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ellis.hayden6mo ago
Wait, that works? I always thought you had to mess with the feeding schedule instead.
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