Hello all.
I’ve spent the last three weeks trying to make one decent loaf of sourdough bread. I grew up in San Francisco were we love our bread really sour. The first couple attempts were nice and sour but had zero structure because my starter had past its peak. Then I guess I also bulk fermented out of the fridge for 24 hrs 😂. Anyway looked more stuff up and poured out a lot of my started and used it to seed a new starter which I fed and let rise for intervals in a warm place and then at room temp which in the netherlands is cold so it slows fermentation. The bread I made from that had a passable structure. I wasn’t thrilled it also had 0 flour flavor. I am now at the stage where have my starter smelling really sour again but it won’t have any strength. I have been trying different recipes so I don’t have something specific to offer. I am hoping for someone to give me a recipe to follow along with technique