Agreed. The only downside is that a disagreeable sour flavor can creep into the ... | Hacker News

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		mcnamaratw on March 21, 2020 \| parent \| context \| favorite \| on: Quarantine Bread Agreed. The only downside is that a disagreeable sour flavor can creep into the bread if you add much of the old dough or let it rise too long. People who like 21st century vinegar-flavored bread can ignore this!

lmilcin on March 21, 2020 [–]

I typically add around 10% of starter. If you can't stand sour flavor add just 5% and let it rise quickly (higher temperature) so that bacteria does not have time to grow and accumulate lactic acid.

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