10d • General discussion
Starter too acidic?
Hi there,
I attended Steve's introduction to sourdough and went on to make my first sourdough at home! Though not perfect I was happy as a first time go on my own and it was certainly tasty. I used the starter I had from class, there was still a decent amount but I fed it (strong white bread flour) after a week or so in the fridge, left it overnight on the counter and it fermented well by the morning. It smelled sour and I believe it was good, not off in anyway. Unfortunately, I found my resulting sourdough bread (delicious as it was) to give me some indigestion as if the bread was too acidic. I didn't get that issue from the one we took home from WEA or any previous sourdough breads I've bought. Did I let my starter become too acidic in some way? And if so how can I prevent that from happening again? Thanks in advance for any advice!
1
2 comments
Starter too acidic?
powered by
skool.com/my-lovely-loaves-bread-skool-2633
My name is Steve. I make great bread. And I am good at teaching others to make great bread too. Let's learn together and make some lovely bread.
Suggested communities
Powered by