The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rosemary sourdough

PY's picture
PY

Rosemary sourdough

My first blog post. How is it that my SD is never sour? This was retarded for 3 hours in the fridge but I have also tried retarding overnight and it still has no tinge of sourness...sweet n buttery though

 

Comments

Mebake's picture
Mebake

Welcome to TFL,

Looks good enough! well done.

If you want more sour, add rye flour/spelt flour or whole wheat flour to your starter.

-Khalid