Managing starter flavour
I have a starter (45 days old) that is starting to develope some wonderful flavour. Each loaf is more complex and beautiful , HOWEVER...
The sour notes are and have been always far too strong for my (and anyone's) tastes. Is there anyway to melllow it out?
I have changed the hydration levels from 100% to 80, 75, back to 100 and this did not improve. it has been fed consistently with unbleached all purpose flour and tap water that has been boiled and allowed to cool completely (I keep a jar of such water on hand; this is my cheap way of 'purifying' the water). I do live in an area with slightly hard but very drinkable water. I have considered using some rye flour and buying a water purifier but if there are other suggestions for managing starter flavours please inform me. Many thanks