Toning down the 'Sour' in Sourdough
I'm still plugging away with my sourdough starter, and am using a very simple recipe: 200g starter, 400g water and 6-700g flour (either all white or a combination of white and wholemeal/rye).
The breads are starting to get a better rise (although I'm keen for any other tips on getting a better rise), but I as time goes on the bread is getting more and more sour, and more and more 'cheesey' in taste. I'm afraid I'm not quite enough of a sourdough aficionado to appreciate this, and wondered if there is a way to 'tone down' this sourness.
Any suggestion would be greatly appreciated!
Thank you so much,