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My aunt asked why my sourdough tastes flat and I couldn't answer her
My aunt Ruth came by last Saturday and tried a slice of my sourdough. She chewed for a second and asked why it tastes kind of flat compared to the loaf she gets at the farmers market. I stood there with no answer because I have been feeding my starter the same white flour for 14 months and never once changed it up. She said her neighbor uses half rye and swears the flavor got way deeper, and now I feel dumb for never messing with the mix. Anyone here switch their starter flour and notice a real difference, or is she just messing with me?
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