The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lactic Acid

doughooker's picture

Lactic Acid

Has anyone tried manipulating the tanginess of sourdough by the direct addition of lactic acid? If so, what were the results?

I use the word tanginess instead of sourness because I'm not looking to increase the vinegary sourness (acetic acid) but rather the milder lactic-acid tanginess.

Rather than a discussion of feeding schedules, hydration, temperature, pH, etc., I would be interested in hearing about people's experience in adding lactic acid directly to dough or starter, if any.

WoodenSpoon's picture

Don't cheat. learn to make it taste how you want properly. I imagine you will be much prouder of the results and you will of learned something as opposed to buying something.

golgi70's picture

It's as easy as keeping the  dough 78-80F or even slightly higher temps though bulk fermentation.  The only place I'd see your experiment relevant would be in a yeasted bread where the LAB's are not.  And I've never even considered such an option but would also be interested to hear if this would work or not.  


Bob Marley's picture
Bob Marley

FWIW I once produced a yeasted bread by reducing the amount of yeast to the point where bulk fermentation without using the fridge took eighteen hours to complete.  Once baked, the bread had just a bit more than a hint of sourness.

lepainSamidien's picture

Because I make so much yogurt--which I subsequently strain--I often find myself with an abundance of whey, essentially a delicious bacteria-rich broth. I will add this in varying quantity to breads, and they always turn out very nicely tangy.

But using a good ol' white starter, and maintaining the temperatures indicated should do the trick too. And you won't even have to feel like a cheater (like I do).

Good luck on the quest for tang !