Forgive the silly question, I am just starting
How do you regulate the sourness of a loaf?
My 1st starter has been maturing for a couple of weeks, and is now quite lemony and strong in flavour. That results in loaves which are quite intensely (pleasantly) sour.
However I do not always want loaves with a very strong 'sour' flavour.
To make a less intensely flavoured loaf do I just use less starter? Will the loaf then rise less (do you need to use yeast then to leaven it?)