Enriched Sourdough Breads
I'm curious since I've not seen a whole lot of sourdough recipes that use ingredients such as milk, eggs, butter etc. Having recently experimented with these ingredients in sourdough I've had results which are less than satisfactory flavour-wise - the sour flavour always seems to dominate even more so than lean sourdough breads which have been proofed for a similar time. I thought one explanation might be the lactose in dairy products feeding the lactobacillus...but I'm not so sure that the typical sourdough lactobacillus (eg sanfranciscensis) can metabolise such sugars...it makes no sense, having evolved around grains/starches to prefer a lactose food source.
That said, would oil or shortening be a more appropriate fat to use with sourdough?
Also, I've followed the procedure for making so-called italian 'sweet starter' for use in an all-wild-yeast panettone but with little success - the same uber-sour issue crops up again. Using the same starter in a lean sourdough recipe gives me a mild flavoured bread...so I can only assume that there is something going on with regards to added sweeteners / fats etc. that increases the sour (favouring the lactobacillus).
Thoughts most welcome...