The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


linder's picture

Sourdough Bread Ages?

January 29, 2013 - 1:51pm -- linder

I don't know if others have noticed this, but it seems my sourdough bread is not static in taste after it is baked.  That is to say, the longer(days) it sits around, the more sour it seems to get.  It's not unpleasant or stale just more tangy. 

Is there a reason for this?  I have to say I'm surprised as I would have thought the baking process would have kept the resulting bread in a steady state.  The bread seems to age, almost like a cheese!


Cliff Johnston's picture

Flour - An open discussion about aging and enriching flour.

February 27, 2007 - 12:32pm -- Cliff Johnston

One of our forum members asked a question about aging home-milled flour on another thread.  I had read several articles on milling your own grain.  The concensus was that the home-milled flour should be used as soon as possible, preferably within a day or so.  The same reasons were given in every case - the oils in the the germ of the grain start to turn rancid quickly, and the nutrients start to deteriorate quickly.  From the way that the question about aging flour was presented I assumed that it referred to store-bought flour.   That made me curious.  Why should flour need

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