Shameless Plug: Starterless Sour Bread
In case you missed my prior posts: if you're tired of gooey starters that die in the refrigerator, fail to raise your loaves, get moldy or generally don't do what they're supposed to, give this a try.
This starterless sour bread formula was developed by the USDA Eastern Regional Research Center in Wyndmoor, PA. It was developed several years after the landmark Kline & Sugihara study at the Western Regional Research Center in Albany, California which identified the bacteria found in San Francisco sourdough.
The recipe does not use a traditional starter or sourdough culture. In addition to the standard sourdough ingredients (flour, water and salt) it uses instant dry yeast, vinegar and a source of acid whey such as plain yogurt (strain the yogurt through a strainer into a collection vessel). Caution: avoid Greek yogurt which has had the whey removed.
If it's sour you're looking for, here it is. I have found this recipe to be a very authentic replica of old-school San Francisco sourdough.
The patent contains baker's percentages. Send me a private message if you would like a link to my blog page which elaborates on the patent.