I've been baking for a few years on fresh yeast but I'm new to the sourdough world. I did a couple of variations to blacknumberone's Vermont recipe, the bread came out nice in terms of structure but the flavor is a little bit too sour. I'd like to know what makes sourdough bread go too sour and how to lower it.
I have an organic wholemeal starter at 100%H that's been going outside the fridge for ~3weeks, I feed it @ 24hrs intervals. Before baking I fed it twice at 12hrs intervals, when I added it in the dough mix it was at its peak (12hrs after last feeding and as high up as it gets in the glass I keep it)White Flour 535 g WM Starter 100% H 200 g Water 300 g Salt 15 g
Bulk fermented for 7.5 hrs folding & stretching 4 times at 1.5 hrs intervals, shaped and proofed on metal tray ~1.5hrs (no stone or bannetons yet). Baked 10 mins @220C on convection oven with boiling water tray, then lowered to 200C for 20 mins (removed the water tray) and finally upside down for 10 more mins.
Thanks in advance for all your help.