So I’ve been baking with my starter for about two years, and a few months ago it suddenly turned extremely sour. It literally happened between two feedings, and as far as I can remember nothing changed. It’s so much that the final bread tastes like vinegar. Before that, the bread was great with a very mild taste, which is what I’m after. I’ve tried making a liquid starter with a 1:5:1 ratio, I feed it every 12 hrs (it’s never spent more than two weeks in the fridge without a feed), and I even added a little bit of baking soda to the starter and dough to neutralize the acetic acid. I use filtered spring water and King Arthur unbleached flour. Is there anything else I can do? I know it’s not just how I’m handling the dough recipe because the starter has a very strong smell, and I only let my bread proof at room temp for about 5-6 hours.
I love baking sourdough, but I can’t stand the taste. Thanks!