The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Starter methods and developing sour

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MANNA's picture
MANNA

Starter methods and developing sour

I know this topic shows up alot. I have developed a starter using the pineapple method and it works great. Been baking many wonderful loafs that I share with everyone here. My problem is that no matter what it never gets sour. I have tried all the recommendations from everyone here, no luck. After contacting KAF and asking for input from Jeff I got a return call from the bakers hotline a couple days later saying to follow the demolder method from his book. I did and there was a faint sour flavor. So I kept it up but never got it to sour more. I only baked that one loaf that had a hint of sour and just couldnt get it again. So, I decided to start anew and ditched my pineapple sour. Mixed some dark rye with water, no pineapple. After 3 days of 1:1:1 refreshing every 24 hours I switched to my all-purpose flour (KAF Sir Galahad) and continued my 24hour 1:1:1. So, what are the resuts? A sour sourdough. When you uncap this thing and take a sniff it reaches out and slaps ya! I think in my environment the pineapple method produced a ferment of pure yeast and the bacteria could not get a chance to grow. I used the Dole pineapple juice in the small cans. They come in a six pack so I still have 5 left. I may use one in the future if my sourdough becomes infected and I need to get the bad beasties out. What are everyones thoughts?