The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tangy starter

bigtoy's picture

Tangy starter


This is my first posting - I hope someone can set me straight about starter.

I have a rye starter which is about 4 or 5 months old. I've made quite a few loaves with it, and happy with the results.

However, the starter is becoming progressively more tangy - it's very noticeable, and it's starting to transfer to the bread itself. 

This is not my preference, so how can I bring the starter back to an earthier, rye-like smell that won't detract from the bread please?


dhass's picture

Try 1. higher percentage of water when you feed. 2. leave at room temperature for shorter period before refrigerating. 3. feed more often. Hope this helps.