ewoolley13

April 24, 2011 at 9:38pm

If you wanted a less sour loaf, could you not refrigerate the starter overnight? For a less sour loaf, use more yeast, and let the dough/loaf rise less; it's not really the starter so much that controls the degree of sourness in the finished bread, it's more how you let the dough rise... PJH
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