A not-so-sour sourdough?
My husband loves sourdough bread. I can't argue with the quality of the bread, but it's usually too sour for my taste. So, while it may sound crazy, I'd like to be able to make a less-sour sourdough. Are there things I can do to accomplish this?
I'd like to make my own starter from wild yeasts, and would prefer to bake mostly whole grain breads. I have absolutely no sourdough baking experience - and little enough with any bread.
If I do manage to make a less sour bread, will it still have the lower glycemic impact of sourdough?