Thanks for everything, Carl, but...
On Wed, 25 Jan 2006 15:42:51 -0800, Brian Mailman wrote:
> Ben Sunshine-Hill wrote:
>
>> .... So I'll throw it out to y'all-- what moderately sour and
>> interesting-tasting cultures would you recommend, and where would you
>> suggest getting them?
>
> Maybe your question would be better asked as "Does anyone have experience
> with Carl's starter and making it more sour?"
>
> B/
Yes, I got Carl's starter and my bread is sour. The starter is bubbly, I
feed it with wholemeal flour or strong white. The bread I produce by
making a sponge, after about 4h I make the dough (flour, sponge, salt, bit
of oil) and leave it overnight in the fridge. Next morning, or evening I
bake it, it is more sour if I wait until the evening.
JB
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