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  • Flat taste

    From kyonshi@21:1/5 to All on Fri Dec 2 15:38:35 2022
    I have recently started a sourdough from scratch again, and noticed that
    this one... just doesn't really make that great bread. It does rise, and
    it smells ok, but the taste of the bread is kind of boring, almost
    unpleasant. (just sour)
    Does that happen to other people as well, and does anyone have ideas how
    to get the flavor to improve?

    This one I started with a mix of whole grain wheat and rye, and have
    been feeding it alternatingly rye and wheat flour.
    I have the suspicion that I should let it rise longer, but I already am
    pushing it close to or over 24 hours and it still doesn't really come
    out nice.

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  • From Graham@21:1/5 to kyonshi on Fri Dec 2 12:08:12 2022
    On 2022-12-02 7:38 a.m., kyonshi wrote:
    I have recently started a sourdough from scratch again, and noticed that
    this one... just doesn't really make that great bread. It does rise, and
    it smells ok, but the taste of the bread is kind of boring, almost unpleasant. (just sour)
    Does that happen to other people as well, and does anyone have ideas how
    to get the flavor to improve?

    This one I started with a mix of whole grain wheat and rye, and have
    been feeding it alternatingly rye and wheat flour.
    I have the suspicion that I should let it rise longer, but I already am pushing it close to or over 24 hours and it still doesn't really come
    out nice.

    I don't think it's necessary to feed your culture with rye after the
    initial mix.
    I take it that you are using the typical 100% hydration SD culture.
    Use some of it to make a 65%, firm starter and try that to make your
    bread. The flavour should be more subtle.

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  • From kyonshi@21:1/5 to Graham on Fri Dec 2 20:37:35 2022
    On 02/12/2022 20:08, Graham wrote:
    On 2022-12-02 7:38 a.m., kyonshi wrote:


    I don't think it's necessary to feed your culture with rye after the
    initial mix.
    I take it that you are using the typical 100% hydration SD culture.
    Use some of it to make a 65%, firm starter and try that to make your
    bread. The flavour should be more subtle.

    Maybe I should just try to do it with wheat, this is the first time I
    have been using rye consistently, so maybe it's that. All my previous
    starters I just used the flour I had around already (i.e. normal type
    450 or 850 wheat flour).

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Shadow@21:1/5 to kyonshi on Fri Dec 2 16:29:07 2022
    On Fri, 2 Dec 2022 15:38:35 +0100, kyonshi <gmkeros@gmail.com> wrote:

    I have recently started a sourdough from scratch again, and noticed that
    this one... just doesn't really make that great bread. It does rise, and
    it smells ok, but the taste of the bread is kind of boring, almost >unpleasant. (just sour)
    Does that happen to other people as well, and does anyone have ideas how
    to get the flavor to improve?

    This one I started with a mix of whole grain wheat and rye, and have
    been feeding it alternatingly rye and wheat flour.
    I have the suspicion that I should let it rise longer, but I already am >pushing it close to or over 24 hours and it still doesn't really come
    out nice.

    Did you get COVID? That can alter the perception of taste.

    How "new" is the starter? It takes a couple of months(or you
    can "wash" it if you want to shorten that), before it settles down.
    []'s
    --
    Don't be evil - Google 2004
    We have a new policy - Google 2012
    Google Fuchsia - 2021

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  • From kyonshi@21:1/5 to Shadow on Fri Dec 2 20:34:54 2022
    On 02/12/2022 20:29, Shadow wrote:
    On Fri, 2 Dec 2022 15:38:35 +0100, kyonshi <gmkeros@gmail.com> wrote:



    Did you get COVID? That can alter the perception of taste.
    I had COVID yes, but I otherwise haven't noticed any loss of taste or smell.


    How "new" is the starter? It takes a couple of months(or you
    can "wash" it if you want to shorten that), before it settles down.

    Maybe it's just that, I started it about three weeks ago I think.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Jim Brad@21:1/5 to kyonshi on Fri Feb 10 19:58:45 2023
    On 12/2/2022 9:38 AM, kyonshi wrote:
    I have recently started a sourdough from scratch again, and noticed that
    this one... just doesn't really make that great bread. It does rise, and
    it smells ok, but the taste of the bread is kind of boring, almost unpleasant. (just sour)
    Does that happen to other people as well, and does anyone have ideas how
    to get the flavor to improve?

    This one I started with a mix of whole grain wheat and rye, and have
    been feeding it alternatingly rye and wheat flour.
    I have the suspicion that I should let it rise longer, but I already am pushing it close to or over 24 hours and it still doesn't really come
    out nice.
    I have been making sourdough for over a year now and had a similar issue
    when I first started. Once I got the mother stared, I kept using 1/2
    rye and 1/2 unbleached all purpose.

    After a month or so, I switched to using white only. Lo and behold, the
    flavor improved and the rise as well.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Daniel@21:1/5 to kyonshi on Fri Feb 17 08:31:18 2023
    kyonshi <gmkeros@gmail.com> writes:

    On 02/12/2022 20:29, Shadow wrote:
    On Fri, 2 Dec 2022 15:38:35 +0100, kyonshi <gmkeros@gmail.com> wrote:


    Did you get COVID? That can alter the perception of taste.
    I had COVID yes, but I otherwise haven't noticed any loss of taste or smell.

    How "new" is the starter? It takes a couple of months(or you
    can "wash" it if you want to shorten that), before it settles down.

    Maybe it's just that, I started it about three weeks ago I think.

    Such great tips. I've been lurking in here and I'm getting close to
    making my first starter.

    Daniel

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Donald@21:1/5 to Jim Brad on Thu Mar 23 20:24:42 2023
    Jim . . .

    On Fri, 10 Feb 2023 19:58:45 -0500, Jim Brad <jimbrad43@gmail.com> wrote:

    Once I got the mother stared, I kept using 1/2
    rye and 1/2 unbleached all purpose.

    After a month or so, I switched to using white only. Lo and behold, the >flavor improved and the rise as well.

    I tried using whole wheat flour. I found the bread was much better after changing to either 1/2 unbleached white and 1/2 whole wheat or just 100% unbleached white.

    The latter tastes better but isn't as good for me since I'm a diabetic.

    Donald



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