I have just the opposite problem, my starters are almost always too tangy. Try making bread once a week (with regular slow yeast) for three or four weeks in a row. Then make a starter without using comercial yeast. It is important to use water without chlorine. Good luck
Sourdough Starter (without yeast)
Sourdough Starter (without yeast)
MsgID: 0216245
Shared by: Marti/Brazil
In reply to: ISO: How to make the sourdough taste more tan...
Board: All Baking at Recipelink.com
Shared by: Marti/Brazil
In reply to: ISO: How to make the sourdough taste more tan...
Board: All Baking at Recipelink.com
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| Reviews and Replies: | |
| 1 | ISO: How to make the sourdough taste more tangy |
| Sophia UAE | |
| 2 | Recipe(tried): Tangy sourdough |
| Marilyn, California | |
| 3 | Recipe(tried): Tangy Sourdough Tips and Starter without Yeast |
| Marti/Brazil | |
| 4 | ISO: Do you have the recipe for catching spores (for sourdough starter)? |
| Janie Arkansas | |
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