Pre-fermenting a greater percentage of the overall flour will obviously result in more acidic loaves.
Fully ripening the final (or only) sourdough build will also result in increased acidity in the finished loaves.
Lengthening the bulk fermentation will increase acidity, as long as care is taken not to over-age the dough before dividing it.
Retarding shaped loaves for several hours or overnight will perceptibly increase acetic acid levels. Note that this tactic can be disastrous when making loaves containing a large percentage of rye flour ( over 50 percent or so), as the dough structure, already tenuous in the presence of all that rye, can break down as the acidity increases during the cold phase.
I do cold retard loaves overnight, but they are still not very "tangy".
My normal levain to flour inn the final mix is 20%. I am afraid if a "catch 22" by pre-fermenting much past 20% as that can cause too rapid fermentation.
Liquid levain. This is a relatively new kind of sourdough, a batterlike culture made from wheat flour and water that is easy to mix and easy to measure out. It has gained in popularity in France because it ferments more easily and is easier to mix and measure out than stiff dough levain. Liquid levain has a fruity taste and a light, bubbly feel all over your tongue. It is mildly and immediately sour.
Stiff/dough levain. This very firm sourdough is the traditional French bread starter. It ferments very slowly, a plus for French bakers who abhor overly sour bread and want to limit the production of acids in their sourdough. In contrast to liquid levain, stiff dough levain is mild but earthy and not as light on your tongue. Its flavor is richer and darker and develops slowly in your mouth.
Left out a couple of words in last post. Meant to say I will try Gavin's suggestion and meant to say I wonder if a firm starter would produce better holes.
Comments
Pre-fermenting a greater percentage of the overall flour will obviously result in more acidic loaves.
Fully ripening the final (or only) sourdough build will also result in increased acidity in the finished loaves.
Lengthening the bulk fermentation will increase acidity, as long as care is taken not to over-age the dough before dividing it.
Retarding shaped loaves for several hours or overnight will perceptibly increase acetic acid levels. Note that this tactic can be disastrous when making loaves containing a large percentage of rye flour ( over 50 percent or so), as the dough structure, already tenuous in the presence of all that rye, can break down as the acidity increases during the cold phase.
1st, thanks for your response.
I do cold retard loaves overnight, but they are still not very "tangy".
My normal levain to flour inn the final mix is 20%. I am afraid if a "catch 22" by pre-fermenting much past 20% as that can cause too rapid fermentation.
Would a stiff starter give more tang?
Local Breads – Daniel Leader, page 43.
Liquid levain. This is a relatively new kind of sourdough, a batterlike culture made from wheat flour and water that is easy to mix and easy to measure out. It has gained in popularity in France because it ferments more easily and is easier to mix and measure out than stiff dough levain. Liquid levain has a fruity taste and a light, bubbly feel all over your tongue. It is mildly and immediately sour.
Stiff/dough levain. This very firm sourdough is the traditional French bread starter. It ferments very slowly, a plus for French bakers who abhor overly sour bread and want to limit the production of acids in their sourdough. In contrast to liquid levain, stiff dough levain is mild but earthy and not as light on your tongue. Its flavor is richer and darker and develops slowly in your mouth.
Hope this helps.
Gavin
Thanks Gavin,
I try that. Still looking for better holes. Wonder if a firm starter will that.
Left out a couple of words in last post. Meant to say I will try Gavin's suggestion and meant to say I wonder if a firm starter would produce better holes.