July 31, 2009 - 9:31am
So after all this work the bloody loaf isn't sour! AHHHH! I think I might double up on the levain... or start fresh...
So after all this work my sourdough isn't sour! If i double up on the final levain, do you think it'll give me a loaf of sour, sourdough? I'm following the books to the letter of the law... but I think the culprit is that my local wild yeast is not up to making a tasty sourdough. So, as another request, is there anyone in downtown San Francisco who has an active, fantastic, sour sourdough starter they wouldn't mind sending this wretched soul just trying to make a great loaf of San Fran sourdough bread? Thanks for your thoughts!