Sour Confusion

[KyleW]

Fear not my friend! Here's what I would try next, if you don't want to build a starter from scratch.

Mix everything but the salt and knead for 5 minutes. Let it rest for 20 minutes and then mix in the salt and finish kneading. The flavor and character of bread are created during the first rise. I let my dough rise for 3-4 hours and then I shape the loaves. I let the shaped loaves rise for 3-4 hours (The Big Hat told me that any combination of 8 hours - fermenting & proofing will work. I like at least 4 hours of fermenting.) and then put them in the fridge over night. I take them out and let them sit for an hour and then pop them in the oven. Far be it from me to question Ms. Kaman but I never, every use commercial yeast in my sourdough.

If you have 5 days, and want to start from scratch, check out the Barm Sponge Starter on my web site. It is easy and I have had great success with it.

Kyle W. Thanls for in info. I'll try your idea of a long ferment& rise this weekend and let you know how it turned out. I've printed out your Barm Sponge Starter and give it a go also