newish to sourdough, why isn't the bread whiter?
I'm revisiting sourdough after a disasterious try about five years ago. I used Debra Wink's pineapple juice method to start the starter. I got gas on day 5 and a very healthy starter on day 14. I fed every day and waited that long for the culture to stabilize in odor, taste and appearance.
I've been routinely feeding according to Reinhart (BBA), and used his basic sourdough recipe for the first loaf. I was very happy with the appearance, crumb, crust and flavor. Sorry I don't have a photo, the family destroyed the evidence. BUT, the color of the crumb was not as white as a loaf made from the same flour and direct addition of SAF yeast. Is it supposed to look brownish? It also seems to be almost translucent, but I may be making that part up.
Thanks for your help.