I have been able to create the sourdough bread I wanted. Using a starter
made initially from grapes my bread is great, the only thing I have not
been able to control is the acidity of the bread. I make my dough and let
it rise for about 6 hours at room temperature, then I roll the dough and
place it in a wicker basket with a rough linen canvas and cover it with
plastic, place it in the refrigerator for 24 hours, then I take it out of
the refrigerator and let it stand at room temperature for about 1 hour and
in then goes in the oven at 425 F in a Dutch oven for 50 minutes. Can
someone help me on how to control the acidity?
Gabriel Filloy
Costa Rica