Hello Ben & all;

"Ben Sunshine-Hill" > wrote in message
ups.com...
> I've been lurking in this list for awhile, as well as reading the
> archives, so I know the answer to that: "What do you mean, your
> Carl's
> isn't sour!?" Some people seem to have no trouble with sourness at
> all,
> others cannot get it sour even after lengthy Q&A sessions. I've
> tried
> most of the suggestions given on the list... in particular, I've
> let
> the starter and/or dough sit for extremely long periods of time. I
> am,
> of course, eager for any other suggestions.
Same here, Ben. I make great bread (if I do say-so
myself...(:-o)!)! The loft is everything one could hope for, and
the flavor (except for sour) is great. But there's just no "sour"
in it. I've used most of the starters being bandied about in this
group. And, as with yourself, I've tried most of the methods and
machinations discussed here. Nothing seems to work.

I'm more than willing to suggest that it's probably my methods that
are at the root of my failures in that specific area of SD baking.
But I've tried others and nothing seems to alter that outcome. Even
the "Acme" that everybody raves about the sour, didn't do it for me.
I've even grown a dozen or so using Samartha's methods. Nuttin'!

And no, I'm not looking for lemon or vinegar sour... I'm just
looking for the sour that I find in the breads I can get on the
wharf. And that, so far at least, has just eluded me.

I've got four different cultures going at the moment (and 3,
dehydrated and in the freezer). I'm just about to start feeding 'em
something other than the UB AP I've been feedin' 'em for years.
Something! Anything to change the balance...<big sigh!>

The plan at the moment is:
1) Thicken up the starter...less hydration. I'd been around 100% or
so.
2) Raise 'em on WW for a while.
3) Try 'em on rye.
4) Pour 'em all together and beat 'em to death with my
scale...(:-o)!

L8r all,
Dusty
San Jose, Ca.

>
> Ben
>