Why does SD Bread get more sour with time?
- Why does SD Bread get more sour with time?
There is a noticeable increase in sour flavor if the bread is allowed to rest for 24hr or so. Does anyone have an explanation?
- The sour flavor is enhance by waiting 24hr to slice
- The sour flavor also changes characteristics (flavor profile) after freezing. It seems to pick up a sharper (acetic?) flavor.
- If a frozen slice is allowed to sit out on the cabinet a few hours, the flavor is almost too sour, even for a “sour head” like me.
By the way, this may make a difference. The breads I bake favor Lactic Acids. The great majority of the sour flavor is derived from warm (77-78F) and long (16-17.5 hr) ferments. Cold fermentation is only used for convenience and not intended for flavor. Although some acetic acids are noticeable after an overnight retard @39F.
I have baked and eaten a truckload of SD over the years and the observations above are a result of that history.