Brian White

January 2, 2019 at 2:48pm

In #8 you write: >> Keep in mind the more you use, the tangier your baked good will be.<>The more sour your starter the tangier your bread, right? Not necessarily. The degree of sourness in sourdough bread has more to do with how the dough is prepared than how sour the starter is. << How do you reconcile these seemingly contradictory comments? Thanks
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