Hi all, new to forum. I'm using a wild caught starter and my latest whole wheat loaves came out way too sour. They've got a dense crumb so didn't get much oven spring. Starter is fed with w/w flour. Should I switch to AP?
People might be able to help if they knew more about your starter, how you're keeping it, how it behaves, and your bread, what are the ingredients, what is your method.
Hi Jeff,
People might be able to help if they knew more about your starter, how you're keeping it, how it behaves, and your bread, what are the ingredients, what is your method.
Best wishes, Jess