December 1, 2010 - 5:17pm
Floury, bland tasting sourdough
I'm working with the Tartine recipe. I get a floury, bland, almost "raw" tasting loaf. Baked loaf is beautiful. Good rise. Nice, expanded slashes. So shaped loaf rise must be on the mark. I know I'm baking long enough. All I can think of is insufficient bulk fermentation. I'm giving it four hours, at which time it is not really bubbly or jiggly. Should it be? Could that be the problem?
RB