Unfortunately my flour supplier from the West Coast has let me down. This loaf was made from their Bakers Plain (White )flour. Previous bag was infested with Pantry Moth. Result was brown, stale and generally off. Returned flour to Drakes. Looking elsewhere now. Any ideas?

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!

Hi Steve I recently attended your WEA workshop and just wanted to thank you for all your wisdom, it greatly improved my sourdough baking I’m still in the perfecting before moving on but feel I am finally on my way

@Steve Koschella I followed your recipe and I backed Swedish Crispbread this morning. It’s delicious and only mistake I did which I backed longer. Thanks Steve for sharing the recipe with us