Re: Sourdough Rye Bread is NOT sour - help

Janet Bostwick wrote:
> 
>
>...  The flavor was outstandingly different.  There is a subtle,
> back-of-the-tongue sweetness and nuttiness.  

Yes.  I believe that wheat or nutty taste is , or should be the
goal for white wheat bread.  The sour in white sourdough should
not over ride the natural nutty wheat taste.
 
...  So I'm convinced that flavor does develop
> with the slow method.
> 
I think so also.
Nice to hear from an actual practioner of the art of baking. 
Research at the library may be fine for the study of history, but
sourdough bakers need to study in the kitchen.  For a lot of
reasons, not the least of which is the dreadful state of the
literature on sourdough available in English.

Regards,

Charles
-- 
Charles Perry
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