blah tasting sourdough
Hello to all,
I am new here, so I'm hoping to get some good advice.
About two months ago, I initiated my first starter. After about three weeks of feeding it, it took on a very pleasant and sharp aroma.
So after I figured that I'd created enough for the recipe I'd use it in, I went ahead and made a loaf of sourdough with it.
However, while the bread tasted ok, it definitely was NOT sour. The recipe called for two cups of this starter. You'd never know
I'd added any judging by the lackluster taste of the finished product.
So I'm wondering why the starter smelled so potent but contributed virtually no sour flavor to the cooked loaf.
Any ideas or suggestions will be appreciated. Thanks.