[Sca-cooks] Starter went 'Pffft'

[Terry Decker]

> In short, IMHO, a sourdough starter is used for the express purpose of 
> providing a pleasant, sour
> tang to the bread (and gelatinizing the starch in 100% rye breads).  A 
> Starter which has not been
> allowed to sour is just that...a starter.
>
> WdG

All bread doughs tend to be acid and at least a little sour in taste.  In a 
sourdough, the flavor is a function of the lactobacilli, which are 
localized.  The flavor of the bread changes as the lactobacilli change. 
Sourdoughs have a full flavor which may or may not be particularly tangy or 
sour even if you have allowed the the lactobacilli to work.  My current 
sourdough has a nice flavor but isn't particularly sour tasting even though 
it is acidic.

Bear