The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

SF Dough, ferments doesn't sour

annam's picture
annam

SF Dough, ferments doesn't sour

I went through the process at the suggested site "abreadeducation" ,   waited and checked daily after a week.  It did ferment   lots of small bubbles  but no sense of sourness at least in the odor.   Before I try baking with it,  should I detect some odor of "sour" or will this only show up in the bread?  I want it to be truly SF bread  nice and tangy.

dabrownman's picture
dabrownman

10 days to 2 weeks for a new SD starter to be ready to bake a loaf of bread but it twill be slow and no where near it will; be in a month.  Once it matures the SD smell will be there.

Mini Oven's picture
Mini Oven

is at least 75°F or 24°C for proper SF SD growth.   

you will have to taste it to detect sourness

annam's picture
annam

The starter recipe I used was from site recommended under SF forum.  I was thinking of the smell of really good SF sourdough once it is baked.    I can let the starter do its thing for a longer period of time but do I have to add anything other than what was in the original recipe?  this is the link I used   (http://abreaducation.com/blog/2012/08/san-francisco-sourdough/)

annam's picture
annam

I am using King Arthur bread flour with the amount of rye in the recipe for starter.