The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Un-Sour Starter

SnDBrian's picture

Un-Sour Starter

Alright, So I went to Wegmans today to get a loaf of sourdough bread to see what it should taste like. The loaf was ok with that unique sour flavor. Well when i first started my starter it had a similar sour flavor, but over time it has turned into a very "smooth" tasting starter. The smoothness probably comes from lactic acid. Is there anyway I can get more acetic acid to form in my starter, which is batter like. It has REALLY great rising ability, and the smell not very characteristic of sourdough.


Yerffej's picture

Mix your starter to a thicker consistency.  Keep it in cool (50-60 degrees) conditions and feed it less often.