I don't like my own bread anymore!
Something's gone very wrong in my kitchen over the last month or so, and it's breaking my heart! I wrote in a while ago about having killed my starter and, with lots of help from you all, revived it. The results were still kind of ehh, so I started another one, a la sourdolady's method (that's how I made the first). As of a few days ago, that one was bubbling along nicely, so I made my first loaf with it yesterday/today. Bleah. Poor oven spring, and still a too-sour taste. What is going on?
I've been feeding 1:2:2, and refrigerating in between. Just read in the BBA that a larger proportion feeding will give a milder flavor, so I just threw out all but 10 grams, and gave it a 1:5:5 feeding. Am I nuts, or is this the right direction to go? When I first started this journey, I was so excited with the huge, mildly flavored but interesting loaves that kept appearing like magic, but now reality seems to be giving me a good swift kick in the pants for my hubris.
Even more galling, yeast breads have been turning out lame as well, although it just occurred to me the other day that that change probably coincides with my having switched to KA artisan flour. I know it's a little bit weaker than their all purpose, but I didn't increase folding or anything to make up for it. Guess I'll have to try that one again.
Grrr, it's so frustrating when things go to pieces suddenly. I want my big poofy loaves back!