Bread's just a little too sour.
I made a loaf of sourdough with my OR Trail Starter on Monday, and it turned out just a bit too sour; not inedibly sour, but a bit stronger than I'd like. Here's what I did:
Sunday morning: Took starter out of fridge (it had been there for a week), gave it a 1:2:2 feeding.
Sunday evening: Gave starter a 1:3:3 feeding, so I'd have enough extra to make dough Monday morning.
Monday Morning: Gave starter a 1:2:2 feeding, used the excess starter to make dough:
- 33% starter
- 50% bread flour
- 25% white whole wheat flour
- 25% whole rye flour
- 66% water, filtered
- 2% salt
Mixed the dough, let it rest for 20 minutes, then kneaded it for a few minutes and set it in a covered bucket to rise while I was at work.
Monday evening (between 10 & 11 hours later): Got the dough in the loaf pan, let it proof for two hours, then baked it at 350F until the internal temperature was at least 200F (I need a better instant-read thermometer). This took about 55 minutes, I think.
The crumb's good (sorry, no pictures), but it's just a little too sour for my taste. I've made bread with the 1:2:3 starter:water:flour ratio before, and it was perfectly tangy. Thinking back to that batch, I come up with these differences:
- No whole wheat flour; I used about 2/3 bread flour and 1/3 rye
- The starter had been on the counter for a week (I had just revived it after a long period of neglect).
- The final feeding had been 1:2:2 instead of 1:3:3
- Last time I had mixed up the dough the night before and shaped it in the morning. The initial rise was probably between 8 & 9 hours instead of 10 & 11.
- I shaped the first dough into two little boules instead of one loaf and baked them at 400F for about 20 minutes.
Do you think it was the extra rising time or the change in flours that caused it to be a little too strong?