At 05:48 PM 4/1/2004, you wrote:
>Hey,
> I made my first successful sourdough loafs today. The one thing I
> noticed was it tasted too much like fermentation and needed more
> sour.
> How do I increase the sourness and less alcohol flavor?
>
>Kevin

tough question with the amount of information given. Here a couple of
blanks to fill in:

- starter
a - what kind
b - time before making dough: how long grown/how long since it was grown
from scratch (if so)
c - temperature range during growth
d - number of refreshments, ratio of increase of new flour to total flour
e - hydration
....

- dough
a - what kind of target dough
b - flour
c - hydration
d - starter amount
e - temperature
f - times (kneading, rising...)
....

without some of the information given, it's just maybe: "longer, warmer"

The question you asked is like: I have a garden and the plants growing from
the seeds I sowed are just not looking right, what shall I change?

Samartha


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