Sourdough experts..... a word in your shell-like...

[CogitoErgoSometimes]

So after several days fermenting my witches' brew starter I last night produced a loaf. It's a little on the dense side but with lots of bubbles, the crust has a malted smell and there is a pleasantly acidic aftertaste reminiscent of yoghurt. Having never eaten sourdough bread before, does that sound like I've got it right? Would a softer dough (mine was a little firm) result in a lighter loaf? Any other tips for improving texture?

Thanks

Sounds great to me. To my mind, Sourdough should always be a little chewey; it prolongs the flavour in the mouth. It will also keep a lot longer than other bread.

Thanks for the reassurance. We've got my loaf here in the office and the feedback is positive so far. Chewy it definitely is.

i actually don't like sourdough bread for this reason. we just do the new york times method, it's lovely and not too yoghurty.