Solid sourdough starter. Comparison on sensations

Carlo Donati · 2023-12-19T10:06:01Z

I wanted to discuss the correct "sensations" (sight, smell, taste, and touch) to test to confirm that LM is well-balanced. For me, it's balanced when it smells like bread and doesn't have a sour or, worse still, vinegary, or alcoholic odor. We know it by its ivory-white color. To the touch, the paste shouldn't be sticky, but not too firm either (a sign of vinegar?). When extended, it should stretch gently and just enough (without exaggerating) and then break into pieces. The real issue is the flavor. For me, it's balanced when it tastes like "vinegary water" (I don't know if you've ever drunk this type of mineral water, especially if you're from Rome and older like me), or, in any case, like water diluted slightly with lemon juice and slightly sweetened (like...sweet and sour in the saliva). Sometimes it tends to leave a sour taste, especially on the inside of the cheeks, sometimes giving it a "metallic" flavor, and it's this taste sensation that I can't quite define (acetic? Lactic? Or...what does that mean?). As for the bitterness, there should be, perhaps a hint of bitterness that then disappears? Some say that bitterness doesn't always mean lactic. What do you think? I'd love to know your sensations to compare them with mine. I'm essentially talking about the sensations in the morning, after, for example, I stored it in the bag at room temperature (about 21/22°C) and measuring the pH we find it to be around 3,8/3,9 after 15/16/18 hours at room temperature. Thanks.

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