The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

More attempts at sourdough...

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scarlett75's picture
scarlett75

More attempts at sourdough...

I still haven't "perfected" my sourdough yet. :/

Earl (my starter) is such a happy lil' beastie, though. :) I've been pulling him out of the refridgerator to feed him every four days and he seems to be doing hunky-dory. Always bubbly and "sour" smelling. I've got two loaves rising on the counter, as I type this, and I think I've got the rise/slash/bake process down pat. My problem now is that my sourdough hasn't tasted "as sour" as that one, really good loaf I made two weeks ago. Do any of you add lemon to your sourdoughs? I've read a couple of books/websites that suggest this, but I would think it would kill the bacteria in the starter. Opinions?

SourdoLady's picture
SourdoLady

Scarlett, are you proofing your newly fed starter for 12 to 16 hours after feeding it? What I have been doing to get a more sour loaf is, I make the dough and then refrigerate the dough 24 to 48 hours. If I go 48 hours I take it out after 24 hours and fold the dough to de-gas it. This long retardation of the dough really improves the sour flavor.

Lemon juice won't hurt sourdough but it also won't really make it more sour. I often add a Tbsp. of lemon juice to my doughs because it is a dough enhancer and improves rising.