Why does nobody talk about how overworking your sourdough starter makes the whole loaf taste bitter?

I've seen three bakers in my town this month feed their starter and then bake with it only 4 hours later, which is way too fast and gives that harsh, sour aftertaste you can't fix, so has anyone else found that a full 12-hour rest after feeding makes all the difference?

2 comments

2 Comments

avery_walker301mo ago

My buddy did that once, his bread was so bitter we thought he messed up the salt. He rushed the starter and now he waits a full day, it's a total game changer.

theagarcia1mo ago

You mentioned that harsh sour aftertaste, and it's not just about time. The flour type matters too, because a whole wheat starter fed and used fast will taste way more bitter than one made with white flour.