Sourer Sourdough
Posted: 26 July 2008 08:45 PM   [ Ignore ]
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I have a beloved sourdough started from yeast and bacteria captured in southeast Michigan.  I usually store and feed it as a liquid (equal weights flour and water) and convert what I need into a stiff starter two days before baking.  I’ve had very good luck with most of the Bread Bible sourdough recipes and with replacing 30-40% of regular bread recipes with my starter.  I’m very happy with the rise, crust, crumb, and flavor of my breads, but it is a very rare that any of them taste appreciably sour.  Does anyone have any recommendations for coaxing some significant sourness out of a mild-mannered starter?

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Posted: 27 July 2008 11:57 AM   [ Ignore ]   [ # 1 ]
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I’m glad you asked this question.  I noticed the same thing with my own starter, using Nancy Silverton’s liquid starter formula.  It produced perfect bread in every way except for the noticable lack of sour tang.

I look forward to hearing the responses.

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Posted: 29 July 2008 12:08 AM   [ Ignore ]   [ # 2 ]
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Ah, the longer warm temperature ferment could be the answer.  My starter lives in the fridge.  I double (or quadruple) it overnight two nights before the baking, refrigerate during the day, then feed again the night before baking.  I’ll skip the refrigeration step next time to see if it ends up more sour.

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