"Mike" > wrote in message
...
> 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

I've heard of bakeries in cellars but not in wells!