The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Why no sourness or taste in my bread

fatheralexisp's picture

Why no sourness or taste in my bread

I put my mostly risen bread in the refrigertor for 23 hours to let it ferment and develop sourness.  But to no avail.  My bread was bland and not sour at all.  I have tasted my starter 12 hours and 24 hours after feeding and it has a complex and sour taste.  I don't know why this didn't transfer over to my bread.


genem5329's picture

Two things you might want to check 1- was the sourdough ready to be used, did it float on top of the water when added?  I can always tell when mine is ready by the smell, it gets an almost sweet smell with a hint of peaches.  2- what was your ratio of sourdough to water, I use about 75% as much sourdough as water, i.e. one formula calls for 570 grams of water, 430 grams of sourdough and 1350 grams of flour which comes out to about 60% hydration.  But my sourdough is very liquid and pourable.  the whole process generally takes about 5 to 6 hours depending upon the temperature, winter time maybe longer.  The bread develops a very pleasant and tasty sourness.