June 12, 2014 - 8:04pm
Lactic Acid
Has anyone tried manipulating the tanginess of sourdough by the direct addition of lactic acid? If so, what were the results?
I use the word tanginess instead of sourness because I'm not looking to increase the vinegary sourness (acetic acid) but rather the milder lactic-acid tanginess.
Rather than a discussion of feeding schedules, hydration, temperature, pH, etc., I would be interested in hearing about people's experience in adding lactic acid directly to dough or starter, if any.
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Don't cheat. learn to make it taste how you want properly. I imagine you will be much prouder of the results and you will of learned something as opposed to buying something.
It's as easy as keeping the dough 78-80F or even slightly higher temps though bulk fermentation. The only place I'd see your experiment relevant would be in a yeasted bread where the LAB's are not. And I've never even considered such an option but would also be interested to hear if this would work or not.
Josh
FWIW I once produced a yeasted bread by reducing the amount of yeast to the point where bulk fermentation without using the fridge took eighteen hours to complete. Once baked, the bread had just a bit more than a hint of sourness.
Because I make so much yogurt--which I subsequently strain--I often find myself with an abundance of whey, essentially a delicious bacteria-rich broth. I will add this in varying quantity to breads, and they always turn out very nicely tangy.
But using a good ol' white starter, and maintaining the temperatures indicated should do the trick too. And you won't even have to feel like a cheater (like I do).
Good luck on the quest for tang !