Bread Tastes "Off" - help
I don't know if I did something wrong, or if there's something wrong with my starter. Can anyone help?
I made my own starter from scratch, and after a couple of weeks of working on it, it is doubling (if not tripling) in less than 12 hrs (between twice daily feedings). Feeling pretty proud of myself and excited, I used some in a chibatta recipe I've been using with baker's yeast with great success. I added about a cup of my starter to the poolish on Friday night creating a thick batter consistency (same as I usually do). It seemed to ferment well, giving lots of loose, spongy bubbles by Saturday morning. With things looking good (at least how I have come to expect the recipe to go), I continued making the chibatta. However, after 12 hours of fermenting, the dough never quite doubled (it did increase in size, but not as much as I'm used to with baker's yeast, or as much as I expected based on the performance of the starter). Undeterred, I proceeded with loafing and baking. I did get a decent amount of oven spring (althigh, still not giving what I've come to expect with baker's yeast).
In addition to being a little heavier than I'd hoped for, the bread did have a sour taste, but not in a good way. The best way I can describe it is as tasting "off." Does anyone have any ideas? Pitch the starter and try again? Change the way I'm making the bread? Anything?