Sourdough ... intensity of sourness
I have just cooked my second sourdough loaf. The first was only minimally sour and also heavy. This second loaf did all of the right things.The culture doubled in size before using. The resultant dough also doubled in size and it held its shape when I transferred it to the oven.It bloomed well in the oven and was picture perfect when cooked. However, it was so sour as to be inedible. Help!