Hi all! I am BRAND new here! :) But have been holding unto this thread like a sourdough BIBLE! hahaha! I have read through it several times, and am trying to learn all I can. Problem is, I am becoming more and more confused the further into my sourdough journey I venture.
So, I have SEVERAL questions, and just find myself becoming more and more confused and frustrated the more I try to dig and research these topics out. I am hoping someone can help me. Here are my questions:
1. I do NOT like SOUR tasting bread. However, I like the idea of having my own self-propagating starter. Is there any way to have a starter that will prodice bread that is not SOUR?
2. That being said, I ordered 2 starters from a lady on ETSY, not knowing anything about San Francisco Sourdough (which is reportedly a Very Sour bread), I now own 2 starters made from her starters. A whole wheat San Fran, and an EXTRA sour san fran. Do I need to TOSS these and start all over with something else, or is there ANY way to salvage these from my use AND all the EXTRA starter I have in the fridge from daily feedings? My intention was to use the extra fro pancakes, muffins, etc. I have a good 3 cups of each stored in the fridge of EACH that I would hate to waste, but if you think there is no way for me to use them and enjoy them, then please let me know so I won't become more frustrated and waste more ingredients.
3. Those of you familiar with Friendship bread.. Has anyone had success with a starter of this kind withOUT using commercial yeast?
4. Has anyone had success using a SOUR sourdough starter in a bread recipe that did NOT turn out sour?
This is all I'll ask at this time, since the list goes on and on since I'm now so confused. lol
Thanks for any help,