You could do the same with vinegar or dill pickle juice or sauerkraut but the end result is a soured bread, not sourdough. Real sourdough relies on a culture of bacteria and yeast for both flavor and leavening.
Citric acid is very useful when working with sliced apples to keep them from going brown. I use it when making large pans of my grandmother apple dumplings. I have fixed this wonderful "breakfast" item for large groups and need to peel and slice the apples the night before. Citric acid keeps that fresh – until baked. Orange juice will work too but I like the simple citric acid. Old German Mennonite recipe.
I agree with the above comments on either not using citric or using white vinegar if you must add something. The recipe in the epicurious link uses quite (1/2+ tsp) which seems way over the top. try it and see how you like it but this is the first time seeing citric used and to such a large amount.
There are lots of posts on this site on how to treat the sourdough component during refreshment; additionally as part of a two stage bake achieved through temperature mangement and longer one and two stage fermentation times. All being natural processes. The search box is useful in this regard searching "sour". I am curious how the bread comes out using the recipe above, keep us posted.
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They seem to be identical but neither has any place in sourdough bread. Sourdough 'flavoured' bread maybe...
I've read that you can boost the sour flavor of homemade sourdough by adding citric acid to the dough. Not true?
https://www.epicurious.com/recipes/member/views/extra-tangy-sourdough-breead-52925121
You could do the same with vinegar or dill pickle juice or sauerkraut but the end result is a soured bread, not sourdough. Real sourdough relies on a culture of bacteria and yeast for both flavor and leavening.
Paul
Citric acid is very useful when working with sliced apples to keep them from going brown. I use it when making large pans of my grandmother apple dumplings. I have fixed this wonderful "breakfast" item for large groups and need to peel and slice the apples the night before. Citric acid keeps that fresh – until baked. Orange juice will work too but I like the simple citric acid. Old German Mennonite recipe.
I agree with the above comments on either not using citric or using white vinegar if you must add something. The recipe in the epicurious link uses quite (1/2+ tsp) which seems way over the top. try it and see how you like it but this is the first time seeing citric used and to such a large amount.
There are lots of posts on this site on how to treat the sourdough component during refreshment; additionally as part of a two stage bake achieved through temperature mangement and longer one and two stage fermentation times. All being natural processes. The search box is useful in this regard searching "sour". I am curious how the bread comes out using the recipe above, keep us posted.