I’ve been trying this method for my last several loaves, and it works well so far. My only complaint is that my bread is so much less sour! Any tips on using a frugal method like this while increasing sourness?
I had thought that a starter kept in cooler temperatures would be more sour, but so far that’s not the case. I guess I could discard some and go through more builds before making dough.
Glad you are making progress! If you want to cultivate the sour taste, that means you want more acetic acid. There are a few things you can do to accomplish this:
-After mixing all ingredients, make sure the dough consistency is on the DRIER side, at least for the initial rises.
-Storing the rising and fermenting bread dough in a cool location, preferably in one of the coldest spots in your house. This will take longer, but develop a much more sour profile.
-Punch down the dough once or twice during the rising.
-Use whole-grain flour.
If you do one or more of these, you should notice a marked flavor difference!
I’ve been trying this method for my last several loaves, and it works well so far. My only complaint is that my bread is so much less sour! Any tips on using a frugal method like this while increasing sourness?
I had thought that a starter kept in cooler temperatures would be more sour, but so far that’s not the case. I guess I could discard some and go through more builds before making dough.
Glad you are making progress! If you want to cultivate the sour taste, that means you want more acetic acid. There are a few things you can do to accomplish this:
-After mixing all ingredients, make sure the dough consistency is on the DRIER side, at least for the initial rises.
-Storing the rising and fermenting bread dough in a cool location, preferably in one of the coldest spots in your house. This will take longer, but develop a much more sour profile.
-Punch down the dough once or twice during the rising.
-Use whole-grain flour.
If you do one or more of these, you should notice a marked flavor difference!