2

I do sourdough bread at home, and through the process, I've tasted lots of not-yet-baked breads. Also, tasted someone else's sourdough bread, which was quite good.

Now, I'm in the stage where I can properly prepare the dough, knead it, and baked it enough so that at the end, I get a good baked bread with a lovely crust, see my latest bread in here, and its inside

However, after cutting the bread, and waiting it for a day or so, the inner side of it tastes like as if it unbaked; it has a bitter taste like half baked dough. What is the reason for that ? After cutting it, I wrap a towel around it so that is doesn't lose it moisture, which in general does not help much for some reason.

I'm using mostly - around %90 - strong white flour, and corn flour with whole wheat sourdough starter.

Your Answer

By clicking "Post Your Answer", you agree to our terms of service, privacy policy and cookie policy

Browse other questions tagged or ask your own question.