I Think I Messed Up My Starter
Lately my loaves have been lacking that distinctive L. SanFran flavor unique to S.F. sourdough. They're kind of bland and not as tangy as previously. I'm not doing anything differently. The only thing I can think of is that I messed up my starter.
I have some cake flour (don't ask) that I've been wanting to use up. It does not contain malted barley flour (diastatic malt) and I've been using it to replenish my starter after baking, adding 1/2 tsp (just guessing at the measurement) of diastatic malt to make up for it.The starter smells yeasty and the loaves rise OK but I'm starting to wonder if this is the reason my sourdough isn't as tangy as it used to be. I'm not worried though. I'm now replenishing it with some first clear flour I had on hand which does contain diastatic malt, so I'm hoping this will bring the tanginess back. I'll make biscuits with the cake flour.
More to come.