Hello, thanks for this post. I just used my sourdough starter with the classic birthday cake from this site and it was good, but it had a fermented aftertaste to it, obviously from the sourdough starter. Is this normal, or is my starter bad? I used all the correct adjustments of flour, milk and starter. I had just fed my starter the night before, maybe I should have waited longer so it was then considered "discard"?

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