I grew up with mainly whole rye sourdough bread in Austria and appreciate these flavors. However, 30 years later, I am trying to bake sourdough bread in Canada for myself and my Canadian partner. He is used to grinding flour at home and making whole wheat bread with baker's yeast, beautiful looking and nice tasting bread, but wheat does not agree with him, and I believe that sourdough bread is healthier than bread made with baker's yeast.
My recent attempts at baking sourdough bread with my home produced rye starter, and home milled flour (50 % rye and 50% spelt) produced rather strong sour tasting bread. A lot of people seem to be after this strong flavor, I can be O.K. with it, but his taste buds are rebelling ( he eats it either with lots of honey on the bread, or not at all), and frankly, I can happily live with less sour. So, the big question is , how do I go about it?
Don't know if it is the starter's fault. I had experiemented with one last year that eventually died, I think I had not given it enough time to devellop fully. This year I spent three weeks babying and feeding the starter, and believe me , after another three weeks of baking, this starter is strong!
I have read that proofing at lower temps produces more sour bread, so I am proofing around 85 - 90 F in the oven with the light on , yet, the bread is quite sour!
Any help will be appreciated.