Home Bread-Bakers v104.n030.6

Re: more sour?

"renzo_ri" <renzo_ri@cox.net>
Sun, 27 Jun 2004 16:14:40 -0400
Lloyd wrote:
>I don't post often, but had to add my agreement about using sour dough 
>starter. I hardly ever bake a bread without it because breads made with my 
>starter are always better tasting and smelling, and have a great crust and 
>crumb. But because I work 10 or more hours a day, it is hard to find time 
>to keep the starter going. Since I use my starter once to twice a week, it 
>is not really sour.

If you want more of the sour flavor, why not just maintain 2 containers of 
starter and alternate use? That should give them time to "mature" between 

in ri