I'm not sure if I have a problem or not, lol! But I do have a question about my starter.
I make a sourdough bread almost every day, and despite making a huge 1kg loaf my family pretty much demolish it daily. As a result my starter is never really more than 24 hours old before being refreshed again.
While I love the breads and they are tasty, they dont have the "sour" taste you'd expect from a bought sourdough. Is that because my starter never really has time to mature? Or is that simply environmental?
It's just that I see people talking about a monthly feed and so on - well I would have no starter left after two days! Maybe I'm just using to small a quantity to start with? It lives in a 500ml kilner jar.
I guess I'm just wondering if I'm overusing my starter?
Thanks in advance for your insights :)