The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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hokietoner's picture

Firm starter acetic or lactic? Conflicting sources.

April 1, 2008 - 8:19pm -- hokietoner

I've seen several places on this forum say that a stiffer starter encourages the creation of acetic acid which causes a more sour sourdough. (particularly here:

However, in Reinhart's "Crust and Crumb" he says several times the opposite:

"[The starter] uses a firm mother rather than a sponge, which promotes the growth of the less sour lactic bacteria rather than the acetic bacteria that trive in the wetter medium..." (p79)

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