The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Success! My most sour sourdough, yet.

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Moots's picture
Moots

Success! My most sour sourdough, yet.

This forum has been so instructive on ideas and techniques and I have pretty much been a lurker here for over 2 years. I have been obsessed with sourdough for most of this period, however, my own efforts--while pretty good flavor-wise--were not the tangy sourdough i craved from  my Bay area days.


Until today.


The stars aligned and even though it is 40% wheat (from a local farm), it is very sour. I still have to work on my shaping and cuts, but I am finally happy with the sour.sourdough

GregS's picture
GregS

What do you consider the reasons for your success? I'm on the same quest, and the best I can do so far is mildly sour.

Moots's picture
Moots

I keep my 2 year old starter in the refrigerator and usually feed it every 1-2 weeks. This time I took it out Thursday night, let it stand for a couple of hours, fed it, let it sit out until I fed it again Friday night, made my sponge Saturday morning. From there I followed the BBA formula, but replaced 40% of white with wheat and increased hydration slightly. I had to mix and autolyse an additional round to get a windowpane.


1sr rise was about 2 1/2 hours; 2nd was 3 hours. My starter is pretty lively.


 


I think the key was the starter feedings. I am still learning a lot about the chemistry of bread :)


good luck! 

silkenpaw's picture
silkenpaw

I have no problem baking puckery sourdoughs if I use enough starter or let the dough mature in the fridge long enough. Trouble is, once you get that sour the gluten starts breaking down and you get tasty flatbreads.

Anyone have suggestions to avoid that?