Hi . I see this thread is pretty old so am not sure if you would see this comment. but asking away anyway. I am from India and have prepared a sourdough starter thats working fine. but my problem is the breads are turning to be way too sour. I even tried using 16 gms of it to made an overnight levain and added the flour the next day. still the bread was very tart. am I going wrong some where. Please help

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