I’ve been making sourdough bread for a while now, still somewhat of a beginner. Some people in my family don’t seem to like the bread to be too sour, especially for sandwiches that aren’t grilled.
Recently I created some yeast water using raisins. I made some bread using that vs regular sourdough starter. To me it’s a bit too sweet, and absolutely not even a little bit sour. I loved the process, and the ease of using that starter, but I’d like at least SOME sourness in my breads. Can you create a sourdough type bread using the yeast waters and end up with maybe a slightly sour bread?