Starters contain both yeast and bacteria. Fermentation produces both lactic and acetic acid. The sour tang in sourdough bread comes from acetic acid. The flavor profile of sourdough bread is determined in part by the balance between lactic and acetic acid. The environmental conditions underwhich fermentation takes place will help determine this balance. Firm starters maintaind in cool environments will skew the balance in favor of acetic acid. These will produce more sour breads. Loose starters, say 100% hydration, maintained in warmer environments will allow the lactic acid to dominate the profile. These will produce less sour breads.
Sour salt is sometimes used to boost the tang in breads. Sour salt is citric acid. If your starter is healthy and active it should at least double in volume within 6-8 hours of being refreshed.
I currently have 3 starters and rarely bake sourdough more than once a week. All 3 of my starters spend most of their life in the fridge. There really isn't a need to feed a starter everyda if you are not going to use it.
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net | 
05-11-2006, 08:44 AM
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