On Fri, 22 May 2009 17:06:04 +1000, "Mike" >
wrote:

>Hi everyone,
>
>I use liquid sour (50/50 flour to water) to make my white bread. The sour
>itself tastes as sour as hell, the dough is sour but the taste of the baked
>bread is very neutral, very similar to ordinary commercial yeasted bread.
>
>I use liquid sour since the stiff one is less sour than the liquid one,
>hardly any acid in it.
>
>At the same time some artesian bakery in my locality produce beautiful
>sourdough breads with various degrees of sourness - from mild to a very
>strong , San Francisco type. Any ideas about what is happening to my bread?
>I have tryed a few different starters but to no avail.
>
>Regards Michael
>

Can you post your recipe and method?

Boron