I'm new to the forum (great discussions!) but have been following things for a few months now. I'm currently living in China and due to the terrible 'bread' they sell here I've started making my own. I began with instant yeast but decided that I want to switch to sourdough. My starter is a little slow in getting started and I couldn't wait.
So I made a hybrid: I used about 125ml (100% hydration) starter in my (4 cups of flour) loaf with half a teaspoon yeast. It took a while to get going but ended up turning out quite nice. The only problem is that there is a bit of a bitter aftertaste. Does anyone know where this comes from and how to prevent it?? I've had it happen with a different starter a while ago as well.
My starter was prepared as follows: I started off with a teaspoon of starter to which I added 50 ml water and an equal volume (x2) of flour. I read somewhere that this should make a 100% hydration. After 12 hours I doubled it by adding the same volumes. Out of this mixture I took my 125ml starter for the recipe (after another 12 hours).
Thanks for your advice.