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Agreed. The only downside is that a disagreeable sour flavor can creep into the bread if you add much of the old dough or let it rise too long. People who like
by mcnamaratw 7y ago
Agreed. The only downside is that a disagreeable sour flavor can creep into the bread if you add much of the old dough or let it rise too long.
People who like 21st century vinegar-flavored bread can ignore this!
- lmilcin 7y agoI typically add around 10% of starter. If you can't stand sour flavor add just 5% and let it rise quickly (higher temperature) so that bacteria does not have time to grow and accumulate lactic acid.