Originally Posted by zoebisch01
At my house now, my sourdough starter from scratch never got sour through the entire last winter. I mean you can hardly tell it is sourdough! It made fantastic bread, but no noticeable sourness to speak of. Now some people find this a sign of the very best sourdough, but others want it sour.
I got my starter going just about a year ago, and since then have made about 20 loaves of bread. Like you, I've found the bread to have little or no sourness, tasting pretty much like bread baked with conventional yeast. I do get a little denser texture, which I attribute to the sourdough rising much slower.
I still find it enjoyable, and it appeals to the homebrewer side of me. I haven't baked a loaf in a few months...wonder if that starter has developed some sourdough "funk" by now....