Too Sour Sourdough
I have been lurking on here for a while and now I need your expert advise.
I began a starter in Feb. of this year. We live in rural South Dakota 50 miles down a dirt road to the nearest little town so the homemade bread was a great relief on the fuel bill plus the fact my wife and I really love the homemade breads.
I babied and cared for this starter like it was one of my kin. Early on this starter performed great, then I could not get much of a rise and we worked through all that.
Now here's my problem; Ever since the weather has warmed up my starter (I call her Smelly Nelly) has become more sour and more sour.
We are a the piont where Smelly Nelly smells like Sour Mash Whiskey.
I know that smell from my younger days.
My wife and I don't like the flavor the starter has taken on. In my studyiing of sour dough I understand that each region, flavors differ, but we do not like this flavor is there anything I can do to calm down the sour mash whiskey taste.
By the way this is kind of funny as I come from a long line of Moonshiners and my grandfather would have given up alot of corn squeezings to get this sour mash.
thanks for the help,