Sourdough Starter - How Much is Too Much?
Hi all. I had a previous post on here with my first sourdough bread - Vermont Sourdough from JH.
As mentioned before, I was happy with most aspects of the bread, just wish it had a more sour flavour. It was barely detectable.
Now, I have seen recipes with all different amounts of starter, ranging from a teaspoon, to a half cup - for a 1 - 2 lb loaf. My question is, which ratio would produce a more sour flavour? The ones with more starter, or less? I understand that most of the sour is developed in the method of retarding the proof, usually 16-18 hours at 5 - 10 degrees. But would using more starter in a recipe enhance the sour even more or not at all?