On Mon, 09 Feb 2004 21:00:19 GMT, HeatherInSwampscott
> wrote:

>Paul wrote:
>
>>
>> Why would a sour starter not have enough sour character?
>
>Perhaps you are not letting your sponge sit long enough. I made a super
>sour rye bread this weekend by letting my sponge (it contained the
>starter, and about half the total flour, and all the water of the
>recipe) sit out for 48
>hours. I find I like the sour taste I get when I leave the sponge out 12
>- 24 hours or more. The 48 hour loaf did not rise quite so much, but it
>was sour! This was using Carl's starter.


Sponge? Please elaborate?