The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


rbhunsaker's picture


Yesterday, I stumbled upon an old TFL conversation about using kefir to get a sour flavor in bread and saw someone mentioned using buttermilk.  If I feed my starter with a flour and buttermilk blend, leave it out to get happy, will that help produce a more sour flavor? 

Sour sourdough is still an illusive bugger in my East County San Diego area.  I've pretty much given up on it as my best efforts only produce a very mild sour flavor.  My starter bubbles and grows as it should, in fact this week I left the starter out on the counter three days feeding it, the last day with a bit of rye flour, then after making the dough, let it rise in the fridge for almost two days, and still, just a hint of sour.  Thanks for any input.  ~ Russ

Dan001's picture

What percentage of hydration is your starter. A more liquid starter would produce more lactic acid and a firmer starter( say 50% ) would produce more acetic acid. If you are looking to get more Tang( more acetic acid) you might want to start by having a firmer starter.

Can you give us more info on your bakers percentage and process, this way we might be able to be of better help







Fred Rickson's picture
Fred Rickson

I'd suggest a loose build, and take it out to three or four days with morning and evening feeding, maybe days at room temp and nights in the fridge. You are basically building a large starter.  Sour, and taste, will come.