Hi everyone. I?m new around here and I could really use some advice.
After years of successful bread cooking using yeast, I tried my first sourdough this week. What a disaster. It was so sour that it was inedible ? tasted just like vinegar ? yuk!
I used a 100% wholemeal rye. I know that?s a bit ambitious for a first attempt but I?m keen to get this one right as my daughter has a wheat intolerance and rye is one bread that she really enjoys.
My starter was frothing away nicely after three days and it smelt fine and yeasty. It didn?t smell off at all and on the first proving of the dough it still smelt nice so I was really surprised to break the bread and discover it tasted so awful. The only ingredients were wholemeal rye flour, springwater, honey ad a little salt.
If anyone can advise on what might have gone wrong here I?d be most grateful