October 8, 2015 - 7:19pm
Yeasty tasting sourdough cornbread?
I made a sourdough whole wheat cornbread today. I had taken my whole wheat starter out of the fridge (fed 2 days ago), removed 1/2 cup, added 1/4 cup warmish water and 1/4 whole wheat flour. Added 1 cup warmed milk (about 95 degrees), 1 cup whole wheat flour, 1 cup corn meal and a bit more water to make a thick batter. Let this sit at room temp for 6 hours. Then added egg, oil, baking soda, baking powder and bit of maple syrup, baked at 350 degrees.
The bread looks beautiful and tastes okay, except it's a bit yeasty tasting for my liking.
I was hoping to get more of a bit of tang to the bread (acid) instead of yeasty flavor.
Can anyone help?
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When you add baking soda and baking powder you neutralize the acid remove sour taste.
Ha! Thank you suave! That makes sense- I was focusing on adding baking soda in particular to react with the acid to give more rise to the bread, forgetting that it (and the baking powder) would neutralize the acid!