Re: bread too sour

[Guest guest]

Hi Carol.

Have you been feeding the starter often enough? If not, it will be slightly sour. If that's not the problem, then I have a suggestion, although it probably isn't the healthiest answer.

Just this last week, I only had white flour available to me (we live in a VERY smal town, and the store only had so much wheat flour, and I don't have a wheat grinder yet to do my own). So, I have been using the wheat flour in the starter and sponge, and then adding the white flour for the 3 cups left in the recipe, so it is kind of half wheat and half white. My daughter had some friends over at lunchtime, so I made sandwiches for them, and none of them noticed that the bread was any different than normal, they even asked for seconds.

Anyway, this might be a solution to make it less sour while you are still in the learning stages, and you could maybe gradually add more and more wheat flour, either getting used to the taste, or giving the starter time enough to become more mature and less sour (my starter has DEFINATELY got milder in taste with each use in the beginning, and it got stronger in rising strength at the same time).

HTH! rochester@...~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*Click here for the best diet and nutrition information you will ever find!www.westonaprice.org~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*"Intelligence appears to be the thing that enables a man to get along without education. Education enables a man to get along without the use of his intelligence. --Albert Wiggam ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

----- Original Message -----

From: Carol Monzillo

Sent: Thursday, August 30, 2001 6:23 AM

Subject: bread too sour

I have been making the sourdough bread that posted (with milk, honey and salt). It is really good texture and great for sandwiches. But, I think it is a little too sour. Is there anyway to fix this?Thank you.Carol