October 19, 2018 - 5:10pm
Increasing Sourdough Tang
I'm pretty new to sourdough bread, but have made some very nice bread with crust and crumb. I've been lurking and learning from this forum. That said, i desire more tang. I've experimented with adding 1/2 tsp citric acid per loaf and 16 hour fridge proofs, which has helped...but I still want more and better tang.
I have read the pro/cons of pre-fermenting is various %'s and/or buying a supposedly really sour starter. My basic approach has been Robertson's but with hydration increased to 80%.
I am quite happy with the bread other than I want more tang.
So any suggestions of things to try, directions to head, etc will be greatly appreciated.
Thanks in advance