Love the
sourdough process and health benefits but, neither of us really like the sour note in the bread.
I've been able to reduce the sour note by just leaving scrapings in the small SD jar, adding 30g
water, shake the jar vigorously to put the scrapings in solution, then add 30g of AP flour. Once or twice a day and this has been known to triple in size in just 6 hours at 75F. I put it in the fridge if I'm not going to bake for a week or more. Take it out and in 2 days it is back at full strength. Makes for a very mild SD bread with a just a hint of sour.
Recently I've been using Wild Yeast Water [there are instructions all over the web] and adding it into any Poolish the night before replacing the water 1 for 1. I've made WYW from dried raisins, dates, wild grapes, apples, crab apples, clover and the benefit for us is there is ZERO sour notes but a very powerful yeast from the Wild Yeast Water. Easy to keep going in the fridge and not a lot of waste if you simply plan ahead and leave a couple of Tbls after you make the poolish to start your next WYW.
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