7 days ago got a very good active sourdough yeast, bubbling away etc. Have fed x2. After each feed leave it at room temp no lid then into fridge. Now we make first loaf with this culture. Culture is alive and bubbling. Smells sweet. But tastes acidic. Now made bread, it has a cheesy taste. My wife thinks culture is off. I have had a taste left over that's not what I normally get.
any thoughts please.
a few notes that might help
culture made using plain flour and warm tap water. In a plastic container with no lid. No excess fluids. All looks good.
used a bread maker as short of time. So tonight will hand make and oven bake...the proper way.