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Dense Bread Problems :(

post #1 of 2
Thread Starter 

So I got an organic sour dough starter and I've been feeding it, letting it ferment at times, and of course splitting it to make bread. The problem I'm having though is that the bread is incredably dense and now the sour taste is taking over the bread. Is there anything I can do to make the bread less dense and sour? I love the taste, its just overpowering now. Also, I'm still a bit new to bread. If anybody has any tips on kneading or anything really I'd happily accept any advice :)

post #2 of 2

Can you provide more details as to how you bake it? There's many factors that can play a role...
 

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