I just followed the sourdough recipe using traditional yeast as a back up. I made one round loaf and one long skinny loaf. The round one went into a Dutch oven on parchment paper, the other one on parchment paper onto a cookie sheet. The one on the cookie sheet hardly browned at all. The one in the Dutch oven only rose about about 1”, for a total height of 2 1/2 inches. Neither one of these taste worth a flip! I used all recently purchased King Arthur flour, Fleishmans yeast, and Aquafina water. My sourdough starter has been going for two weeks following your recipe. Discarding and feeding regularly. It rises well and bubbles like crazy. Any suggestions on how to improve the flavor? There is no flavor. Sourdough bread I buy in the store already baked tastes really good and this is horrible.

• Reply