What are the secrets to making a light sour dough bread????
I have tried molasses to no avail, and white spelt flour works good for the crumb, but not the sponge texture. for that I have to use white all pupose flour, and I don't want to do that.
One book I have says to use sweetner but thats just going to make it sweet. Or taste like the sweetener.
I admit that a sticky dough rises better that a dry dough. And of course fine grinde is better that medium.
So maybe I just have to use active dry yeast?
I want to make a realy toasty (toasted sesame oil) sour bread, my starter works good, but it's not magic.