June 12, 2014 - 8:04pm
Lactic Acid
Has anyone tried manipulating the tanginess of sourdough by the direct addition of lactic acid? If so, what were the results?
I use the word tanginess instead of sourness because I'm not looking to increase the vinegary sourness (acetic acid) but rather the milder lactic-acid tanginess.
Rather than a discussion of feeding schedules, hydration, temperature, pH, etc., I would be interested in hearing about people's experience in adding lactic acid directly to dough or starter, if any.