Sour Dough Bread Not Sour :-(
Hello All -
I am trying to bake my way through Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur this winter and started this weekend with the first recipe. I did not use Nancy's recipe for starter, I used King Arthur's starter that I purchased last winter. I used this starter last winter and had some luck with it, I am keeping it in a King Arthur crock in the refridge. I took it out Friday night and feed it, then I feed it again Saturday a couple hours before I started mixing the first recipe a white sour dough bread. Prior to mixing it with the flour, water and wheat germ, the starter was very active (puffy, bubbly and had a nice smell). The loaves I made turned out very nice, good crust, nice big holes inside, I was happy with the end result but the bread itself did not have much taste. I wanted to know if any one has any suggestions on how I can get a slight sour taste to the bread. I guess I figure that if the starter is active, I am getting the dough rise and a nice looking end product, why not the taste I am looking for.
Thanks to you all, I really enjoy this site and have learned a lot from all the postings.