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Wcsjohn
 
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>
>It is certainly at least a plausable idea that different
>sourdough cultures might by way of producing different , or
>different ratios, of metabolic products, produce minor flavors
>that differ in kind or intensity. Complexity, if you will.
>
>Regards,
>
>Charles


It's more than plausible, Charles, it would be surprising if different strains
of yeast and/or bacilli didn't produce differences in flavour. Look at the
trouble beer brewers take to keep their cultures uncontaminated.

Excessive sourness blanketing all other flavours is appetising, once or twice
but rapidly palls, for me anyway.

John