Disappointment Last Friday I received my KAF Sourdough starter and following the insert instructions began the resurrection process. This was complete late Saturday afternoon and I began the recipe for the "Extra-Tangy" bread. The "mix" was more difficult to handle than I anticipated. After the overnight in the fridge I added the final two cups of flour, salt, and sugar. This resulted in a dough that was dry and crumbly so I added a little more water and put it down for it's 5hr rise. After this I had 3 lbs of dough that was easy to handle and form into loaves. The final rise and baking went well although the final loaves were a little smaller than I had expected. When the loaves had cooled I sliced one and found the finest grain most uniform crumb I had ever baked. It was enough to make wonder bread jealous. I had been expecting something a little more rustic. The disappointing part was the taste. It was delicious bland white bread with no hint whatsoever of sourdough. Where did I go wrong? BTW what is "room temperature" ? My kitchen stays at 64º F year round except for a few days in the summer when it might get to 72º. Yesterday I resorted to using my oven with the internal lights left on as a "proof box". This got the temp up to about 75º. Seemed to work OK but when it came time to preheat, the dough was out on the cool counter. Any ideas on how to increase the Tang or put the Sour back into the Dough ? William

• Reply