adding malt to sweeten sour sourdough
I have really been struggling to get our wild yeast bread to be less sour. This time, I added malt powder to give the dough a little sugar rush. I contemplated adding a bit of baking soda as well to bring the acidity down. But not really knowing the science of it, I decided against it. One experiment at a time....
I also added a tiny bit (1/16 tsp) of active dry yeast to the bread, because I've been getting so much flack about flat bread.
I was so pleased at how it had risen that I even tried slashing one of the loaves (while it was proofing, it had a little bird cookie cutter balanced on top - even before baking, it was impossible to see the bird design!) I just don’t know how you others do it.
I admit it; my slashing technique stinks!
It is less sour tasting. Even though the taste is pretty good, I'd still like to make a completely unsour wild yeast bread - without using even a trace of commercial yeast.
- Here is the recipe I used: Wild Bread with Malt
Tomorrow when I feed the wild yeast, I plan to try bwraith's method of maintenance to see if that will lessen the sourness.
Even though it has been decreed that this is one of my more successful attempts, I am still feeling defeated and just about ready to pack it in and toss the wild yeast out. It was devastating (well, maybe not "devastating"... perhaps "deflating" would be a better choice of word) to have to buy bread at Christmas time because my bread was so sour.
I have to admit that baking bread with commercial yeast is WAY easier!