The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough flavor..

Paddyscake's picture

Sourdough flavor..

I've been hesitant to bring this up because I thought maybe it was my imagination, but I think not.
My sourdough loaves become more sour or tangier after 2-3 days. I find on the first day a very mild sour, but after a few days it's just the way I love it. There is a definite increase in flavor. Is it just me or does anyone else experience this change ?

SourdoLady's picture

No, it's not just you. Baking doesn't destroy the lactobacillus and it continues to increase the flavor of  your bread as it ages.

dmsnyder's picture

Hi, Sourdoughlady!This certainly would explain the increasing sourness. I'm curious regarding the source of this information. Can you point me at it, please?