The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

mild flavor

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peter@bredonbread.co.uk's picture

Sourdough Starter too mild

October 24, 2012 - 10:26am -- peter@bredonbre...

I have been running my latest starter for about two weeks - a mixture of white and wholemeal flour.  It is fully active.  Using Peter Reinhart's recipie, I used some of it to build a firm starter over two days - that remained fairly active as well but I refrigerated it for the second night.  Although the loaves from this firm starter rose quite well and crusted well, they lack a bit of spourdough zing.  I am not necessarily a really sour flavour person but would like to have a bit more depth to the flavour.

Any Ideas?

Thanks

Peter

sarahndippity's picture

Mild Sourdough Sandwich bread

October 5, 2010 - 9:29am -- sarahndippity

I am in search of a very good sandwich bread that is made using a sourdough starter.  I am looking for something that perferably has whole wheat in it (I grind my own wheat), and has the flavors found in european artisian breads.  With the sour flavor not coming through very much.  Any help would be great. 


Thank you,


Sarah

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