First I have to say what a great site – really good resource – I’ve had a look through quite a lot of posts and picked up some good tips – especially on under and over proving.
I have been baking my sourdoughs for around 3 months now and really enjoy the process. It all started off very well. I created a simple white starter – mixing 100g of four with 100g of water at 12 hour intervals (discarding half before feeding) and after about 1 week it was roughly doubling in size. All had been going very well for my fist few attempts- I was getting lovely crispy tasty bread. Then I had to go on holiday and so gave my culture a feed and put it in the fridge. I revived it about 2 days before I wanted to bake with it (so that 4 feedings) – same activity level – doubling every 12 hrs. I carried out my normal recipe and well – it looked the same – had the same texture but …. just didn’t have any taste?? I have now carried out the same recipe several times and still not much taist???? – activity levels are normal so I am a bit confused as to what has happened (have the bacterial – which I believe is responsible for the taste – died off?). The only difference I can think of is that the ambient temperature in my kitchen has increased by about 3 degrees Centigrade. When I started making sourdough my kitchen was around 11-12C it’s now around 15C (I live in a draughty Glasgow tenement flat and its winter)
The recipe I use is as follows:
Any advice on why my bread is now tasteless would be greatly appreciated