The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Un-Sour Starter

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SnDBrian's picture
SnDBrian

Un-Sour Starter

Alright, So I went to Wegmans today to get a loaf of sourdough bread to see what it should taste like. The loaf was ok with that unique sour flavor. Well when i first started my starter it had a similar sour flavor, but over time it has turned into a very "smooth" tasting starter. The smoothness probably comes from lactic acid. Is there anyway I can get more acetic acid to form in my starter, which is batter like. It has REALLY great rising ability, and the smell not very characteristic of sourdough.


-Brian

Yerffej's picture
Yerffej

Mix your starter to a thicker consistency.  Keep it in cool (50-60 degrees) conditions and feed it less often.


Jeff

atlanticsunrise's picture
atlanticsunrise

Also an overnight retardation of your formed loaf should help to increase the sourness if you aren't already doing that.


My family likes a very sour loaf. My starter is about 100% hydration and is activated every week or week and a half. I've started refrigerating the unformed dough after I fold it (I originally did this because my timing was off and I didn't want to wait up for it to finish rising). I find if I refrigerate the dough overnight, then let it finish rising the next day (which takes a LOONG time - at least 6 or 8 hours in my rather cool house), then shape it and refrigerate the shaped loaves (I use cane baskets and wrap them with plastic wrap), then let the bread sit out for several hours before I bake it, it yields a pretty tangy loaf. My texture is good, but not as open as some I've seen on here. I don't have any pictures at the moment. I want to try baking it one of these times without the second refrigerated rise and see what difference it makes - it just hasn't fit my schedule yet.


I'm not an incredible baker and though I have a basic understanding, I couldn't explain all the ins and outs to you, but this is what has worked for me recently.

SnDBrian's picture
SnDBrian

SNdBrian

Doc Tracy's picture
Doc Tracy

Are you using only white flour? My rye starter is much more sour than my wheat. Try a rye starter with your recipe and see if you get a more sour bread. Also, bulk ferment overnight. This combination should give you lots of tang.


Just take a bit of your starter and start feeding it rye flour, in about two feedings it will be essentially a rye starter.