The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

citric acid

vstyn's picture
vstyn

citric acid

Has anyone use citric acid to enhance the sour of their sourdough recipes.

drogon's picture
drogon

not sure I'd want to either as I don't particularly enjoy overly sour bread (and it doesn't sell well here either), however wouldn't acetic acid be closer to the mark?

I do feel that working on your starter and technique would be more worthwhile thing to do though - many posts here about doing just that and relatively recently too.

-Gordon

AlanG's picture
AlanG

if you want to increase the sourness quotient, vinegar (which is really diluted acetic acid) would be a better solution than citric acid but as Gordon says work on the starter to achieve the desired sourness.  Personally, I just like the hint of sour flavor rather than something that is full blown.