May 5, 2007 - 3:59pm
Converting traditional starter to obtain mild, sweet bread
There are times I want a non-sour sweet sourdough bread. So, I convert a cup of my traditional sourdough starter (flour/water) to a Herman (flour/water/sugar/potato--two feedings) on the day I want a sweet mild bread. Is there any other way to obtain the desire results without converting the starter?
DL