A customer told me my sourdough was 'too sour' and it made me rethink my starter

I've been feeding my starter a 50/50 rye and bread flour mix for about a year now, and someone at the farmer's market said the flavor was overpowering for their sandwiches. I switched to a 100% bread flour feed and cut the fermentation time by two hours, which really mellowed it out. Has anyone else had to adjust their starter because of feedback like that?

2 comments

2 Comments

valw364d ago

Yeah, I had that happen once. I just started using a bit less starter in the final dough and it toned it right down.

ellis.hayden4d ago

Wait, that works? I always thought you had to mess with the feeding schedule instead.