On Fri, 27 Nov 2009 15:32:13 -0800 (PST), Monte
> wrote:

>I've been using Carls, I think that's what it was called, starter for
>the past 5 years or so. It produces some lovely loaves, great holes,
>texture, crumb great crust and no sourness. I use a little rye in the
>starter and about 1.5 ounces in the bread itself. That's along with
>14 oz of bread flour. Hydration is a little under 68%. When I first
>mix the flour starter and water, I autolyse for an hour then add
>salt. I fold 3-4 times over a couple of hours and then form the loaf,
>letting it sit a room temp. for an hour or so, before putting it in
>the refridgerator for the night. Next day I take it out and let it
>warm up for 2.5-3 hours, sometimes using the oven's bread proofing
>setting for the last half hour. I preheat the oven to 550 and then
>bake for 15 minutes at 465, pouring hot water in a preheated pan when
>I put the bread in and spritzing the oven with spray as well. After
>15 min. I turn the temp down to 450, cover the bread with tin foil and
>bake for another 50 or so minutes. Wow that's a lot of explaining to
>say why am I not getting any sourness in my bread. Every once in a
>while there's a hint, but basically nothing. Do I need to get another
>starter. The loaves look great and actually taste great, but I want
>that tartness. I tried citric acid once, but really didn't like the
>flavor. Any suggestions would be appreciated.

Hi Monte,

I will add something to the good information you have
already received:

About a year ago, I read something written by Raymond
Calvel.

He said (essentially) that those who keep their starters
refrigerated are unlikely to ever know the taste potential
of naturally leavened bread.

I was intrigued by that, and decided to experiment with
keeping my starter out at room temperature, feeding it as
needed.

The difference is dramatic. The tastes are far better, and
far more complex than I had ever achieved before.

All the best,
--
Kenneth

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