Finally I've got my starter and made my first sourdough bread ( ? ) without using commercial yeasts.
It looks good , but I think, a bit small in size.
Also, it's flavour is , I think, just plain , dull and not sour much .
When making bread dough with the sponge which had been fermented for overnight with my starter,
it took quite long time to make the dough doubble in size for bulk fermentation.
It was about 3 hours, but now which was turned out still not enough, I guess.
Is my starter less ripened ? Do I go further with my starter a couple of days ?
In general, how long does bulk fermentation take for sourdough
and how about the temperature ? Is it same as yeasted dough or lower ?
Anyway, I am very happy with my first sourdough bread even some problems are still around us. : )