The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Different types of sour?

Nymphaea's picture

Different types of sour?

Okay, another new thread and another new question :)

Yesterday I fed a small batch of starter, then used it to make the same sourdough french bread recipe I used with my first starter, and let it rise over night. The first thing that was apparent is that this starter was much more sour, and was breaking down the dough quite quickly, which left me with a rather rustic and short bread when I baked it. I am assuming increasing the amount of flour I use should help with this problem.

My main question, however, is about the end result. After trying the bread, I at first thought the sour flavour had somehow faded, then it hit me. I am guessing I needed more salt, as the bread seemed to be lacking slightly at first, but all the sour taste is an aftertaste, and only comes after a bit of chewing. Is there anything specific to cause it to work this way, and any way to change it? I love the taste it has, but would much prefer that taste right when you take a bite.

Thanks again in advance for anyone who replies :)

LindyD's picture
Nymphaea's picture

Wow, thank you for pointing me to that, that definately helps.

The only thing I am wondering now, is how lactic acid effects the taste. I know acetic acid is vinegar, so how it effects the taste is easier for me to come up with in my head, but being lactose intolerant, I avoid most foods containing lactic acid.

Is there anyone who could describe a non-dairy food that would give a good example of the taste of lactic acid?

(say sourdough and I may poke you, quite hard :) )

La masa's picture
La masa

Many people with lactose intolerance do not experience symptoms after eating yogurt.

Don't know if this is your case.

And sourdough, of course :-)