I don't like the sourdough flavour a lot but I like the idea of having my own starter.
Is there a way to make a starter that is not sour?
when feeding. It's something to try with part of your starter. Let us know how it comes out. It may take a few weeks then you can stop feeding the starter sugar and it may continue to work for hundreds of yeast generations. (It's still a theory.)
The idea behind it is that sugar in the environment throws switches on the DNA/RNA when yeasts are multiplying telling the beasts that they don't need to produce so much acid to protect themselves because the sugar existing around them will do part of that work for them. Like I said, it's a theory and not yet researched or proven, just an observation on my part.
Why not? I will give it a try
As far as I'm aware, it's the bacteria in the starter (such as lactobacillus) that are primarily responsible for maintaining the acidic environment in a starter. So unless the sugar affects them, somehow, I gotta say I'm skeptical.
Then again, who knows... it's certainly worth a try. :)
Meanwhile, a couple other tips:
1) Keep a high-hydration starter (stiff starters are more sour).
2) Make sure to do a couple feeds prior to baking. This tends to attenuate the acidity in the starter.
Good tips, thanks
If I want my starter mild I increase it by 4, and only double it if I want to keep it sour.
I find that if I don't let the starter ferment for an extended length of time, my dough will still rise - it just takes longer and the end result is a loaf of bread with almost no sour taste to it.
...lack of air... more CO2 in the starter... I wonder if using bubbling mineral water in the starter would achieve the same end... ?...?...?