Good morning from North San Diego County
I stumbled upon this site while trying to find answers why my starter is not starting and why my bread is not tasting. So far I like what I have read here. So I decided why not sign on and join the club.
I've been trying to bake bread for 5 years now with not so great results. My results were what I call, nominal. No real sour taste, no real good looking crumb, but great looking crust. I must have visited many web sites, purchased many starters, all to the tune of the same results. So I am obviously doing something wrong. I just fed my starter this morning with the 1:2:2 formula I read. I will see how it turns out.
Lots of good info on this site. I like the format and I like the way information is freely exchanged. On one site, I was told that my baking technique was not good but no one explained how it was “not good”. I read one thread by Bill and in one sitting, I understood what I was not doing correctly. So I am revising my methods. Hope it revises my starter(s).
Thanks for listening and I hope that one day I too will be able to ask “my starter is too sour, how do I sweeten it up?”. q(^_^)p
Brian Donaldson - Oceanside, Ca.