I think the sourness of the sourdough is connected to how often you fresh it up. There is a method to make the sourdough less sour (if you for example forgot it for weeks in the fridge) I think I read it from Anita Sumer, but am not completely sure: You bath it. :-D It only works with livieto Madre like sourdough (in German fester Sauerteig: less water more flour)
But if you use fresh starter instead of the super old one from the fridge the bread I made after her recipes did not taste sour (in my view, but taste can be so different)
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