"Mike Avery" > wrote in message =
news:mailman.18.1112242677.218.rec.food.sourdough@ mail.otherwhen.com...

> As to "good" or "bad" taste, Carl's is on the mild side of the =
spectrum. =20

So that would be a mild "good" taste, or a mild "bad" taste?

> I have gotten very sour loaves from it from time to time.

No knowing where dumb luck will strike next! =20

> My feeling is that what a starter is fed is probably the most=20
> important determinant of taste.

Other than flour, what are the choices? =20

> More ash content causes more sour taste to emerge.

At what point should the ashes be added? =20

> Longer rises also lead to stronger tastes.

What if it just lies there and does not rise?

--
doughdummy