Bland sourdough... is it my starter?
I've tried a numberous number of recipes, keep coming back to bland sourdough. I caught part of a blog entry that mentioned maybe the good bacteria in my starter has gone toast? Interested in any information on how to diagnose a good starter. Right now I'm refreshing weekly a high-hydration starter made with bread flour (King Arthur). Regular tap water. It goes like crazy as it (should), doubles well and has not gone to hooch ever. But yet... kind of bland bread. have done long ferments, short ferments, added citric acid. Tastes ok... not WOW. Starter (Niles) is going on 4 months old...