Just ran across the group this morning.

I acquired some of Carl's starter a few months back. Rehydrated using
well water (no chemicals) and starter is fairly active. Store in the
frig and use it every couple weeks. (Diabetic so have to watch those
carbs. ) Last couple loaves made have turned out real nice. Dough
rises nicely, loaves look great and texture is nice, no voids. Bread
tastes good but NO sour taste.

When I get ready to use, take starter from frig in the evening. Can see a
lot of hooch on the top and strong acidic/alcohol smell. Feed the starter
and let stand overnight. Start the bread (using Alaska sourdough bread
recipe and no commercial yest) the next morning and I'm ready to bake
about diner time. Recipe has you start with just the addition of flour
and water and let stand. After it has risen at least 2x, mix in rest of
ingredients and form loaf. Dough has risen abt 3-4x when I bake.

Thinking the lack of sour taste is saying I'm either doing or not doing
something right. Any advise?

TIA


--
Mickey