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ThurberMingus · 1491 days ago · link · · parent · post: Bake away! bakes away! break away on the baker's way!
One non-intuitive thing with sourdough -- more starter usually means less sour bread. The yeast grows more quickly than the lactobacillus which makes it sour. So if grow up a larger amount of starter and use twice as much starter, and adjust down the flour&water to compensate, the bread will rise faster, the lactobacillus will have less time to do their thing, and the bread will have a milder taste.