This is my first posting - I hope someone can set me straight about starter.
I have a rye starter which is about 4 or 5 months old. I've made quite a few loaves with it, and happy with the results.
However, the starter is becoming progressively more tangy - it's very noticeable, and it's starting to transfer to the bread itself.
This is not my preference, so how can I bring the starter back to an earthier, rye-like smell that won't detract from the bread please?