I baked my first “sourdough” boules today and there was zero detectable sour or tartness.
After about day four of zero activity in my baby starter I added a packet of packaged yeast I bloomed bloomed with a tiny bit of honey.
Ever since then it has been happy and healthy. I made my levain on day 7.
I’m concerned that the package yeast has beat out any wild fermentation that could have been happening and now I will never get any sourness from the starter. Is that true?
Should I start over and be more patient or keep feeding my current starter and hope deeper flavors will develop over time?
I’ve been feeding twice a day with 90 degree F filtered water. My house is cold but it’s in the warmest room and it has some towels for insulation.