August 22, 2005 - 12:46pm
More attempts at sourdough...
I still haven't "perfected" my sourdough yet. :/
Earl (my starter) is such a happy lil' beastie, though. :) I've been pulling him out of the refridgerator to feed him every four days and he seems to be doing hunky-dory. Always bubbly and "sour" smelling. I've got two loaves rising on the counter, as I type this, and I think I've got the rise/slash/bake process down pat. My problem now is that my sourdough hasn't tasted "as sour" as that one, really good loaf I made two weeks ago. Do any of you add lemon to your sourdoughs? I've read a couple of books/websites that suggest this, but I would think it would kill the bacteria in the starter. Opinions?