The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sour salt

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spongehead's picture
spongehead

sour salt

Hello.  Has anybody used sour salt? or citric acid to improve upon the tanginess of loaves? 

tchism's picture
tchism

I've been tempted once or twice, even have some in the cabinet but I end up playing with the process to develop the sourness naturally. So far, my best luck has been to extend ferment time in the refrigerator. My last two bakes I went 24 hrs. They had a good tangy flavor.