The Sour of the dough
I have had a healthy starter for almost a year and half now. I bake a loaf and in turn this feeds my starter. I get a good rise out and my loafs come out nicely but there is just one thing, the degree of sourness is not apparent in many of the loaves. I just baked off an oatmeal sourdough sandwich loaf and it came out with a good crust, crumb, and texture. But the sour was lacking. I have had this problem in the past. I feed my starters with bread flour and rye flour and sometimes whole wheat flour. I use fresh organic flours to ensure the aquirement of wild yeast. I know when you add other ingredients beyond the basic flour, water, starter, and salt, this will take away from the overall sour flavor of the dough, but I only added some soaked and strained oats.
Any ideas, suggestions, or comments?
Keep the baking baking.