I'm attempting to maintain a sourdough starter for use in my bread machine,
and I have a few questions.
Do I have to refrigerate the starter? The recipe I'm following says to
leave it out for 1-2 days after feeding and then to store in the
refrigerator. Does it need to be kept cold, or does it just help to keep it
in control?
My starter is beginning to smell sour, but the bread does not have a strong
sourdough flavor. Will this flavor develop over time, or do I need to
modify my recipe?
Thanks,
Walter Johnson
walter.johnson@utw.com