One week after I successfuly made my very first loaf of sour-tasting sourdough, I find myself back to the drawing board.
This was supposed to be Parmesan Pepper Sourdough bread, but not only was it not sour, the only thing you could taste was the pepper. The 1/4 cup of freshly grated parmesan was only evident while the bread was in the oven by smell.
Why?! What have I done to be doomed with forever non-sour bread?!!!