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The Top Of Your Refrigerated Starter After 3 7 Days If It Has Not Been Fed. The Hooch Will Add Sour Flavor To The Starter, If Stirred In, And Thus To Your Bread. As The Ph Level Continues To Fall, The Hooch Will Go From Clear, To Yellow, Then Grey And Finally Darker Grey Or Black (Itās Fine To Use So Long As No White Spots Are Growing On It). 2. Less Starter In A Recipe Takes Longer To Bulk Ferment, So You Will Get A More Sour Taste. For Example, If Your Recipe Calls For 100G Of Starter, You Could Use Only 50G Of Starter For A More Sour.
Taste. This Will Also Increase Your Bulk Ferment Time, So You Could Go To Bed And Shape Your Dough In The Morning. For A Less Sour Taste, Use 150G Of Starter, But Keep In Mind That This Will Speed Up Your Bulk Ferment Time. 3. Only Feed Your Starter Every Couple Of Days For A More Sour Taste. If You Want A Less Sour Taste (Some Kids Prefer A Less Sour Bread), Feed Your Starter Frequently (Even Daily) And You Will Get A Less Sour Bread. The Bonus With This Is You Will Have A Lot Of Discard, Which I Use For Homemade Pizzas! Itās Very Handy For Kidsā Dinners.
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