Sourness of Bread
It seems that most sourdough bread bakers are aiming for breads with quite some sourness. I'm the opposite. Last Sunday I made two batches of breads following Mr Dimuzio's advice to a blogger here (can't locate the thread now) of a 4-build starter at 1.67 parts flour plus one of 1:1:1 ratio that I want to make pain de mie with. The results :
Both breads were very sour, the sourest that I had ever made. Since I followed the method of feeding the starter 3 times before making bread I was able to finish baking my breads within 6 hours from mixing. The batard on the right was still within 6 hours but the pain de mie took 8 hours in its final proofing. Both crumbs are very good, particularly the pain de mie - fluffy yet springy. What should I do to continue to yield this texture without the super-sourness???