When it comes to food, everyone's tastes and expectations are different. Some individuals like a loaf of sourdough that is more sour, and others prefer a loaf that is less sour. We have one of each types of people in our house. Our starter isn’t very sour, Darrold’s preference, so we have figured out some ways to make it more sour, Marty’s preference.
The baker has some control over the level of sourness. It's true! There are certain things you can do to make your loaf of bread more sour. Here are are 6 things to try if you prefer your sourdough bread to be more sour:
Longer fermentation
When it comes time to proof your dough, the longer you proof, the more sour the dough will be. As your dough proofs, the good bacteria eats up sugars and starches in the flour. This decreases the sweet undertone and creates a more sour undertone. The longer you ferment, the more starches and sugars the bacteria eats, and the more sour your bread will be.
Some people let the bread proof in the fridge for up to 48 hours! (or longer if you’re absent minded like we are. We have been known to forget a loaf in the fridge for 5-6 days. The bread won’t have as much loft but it will definitely be sour).
Try adding whole grains
Like our Fine or Coarse Rye Flour or Heritage Whole Wheat Flour - whole grains contain complex carbohydrates. These help the acetic acid-producing bacteria gobble up more sugars which produces a more sour loaf.
Doughs using more whole grains will not have the same loft as those using White or Bread Blend. The tradeoff is more well-developed flavor, and more nutrition. If you prefer a loftier loaf, play with the ratios of White to whole grain flours. It’s kind of fun to see how they differ at different percentages. You’ll land on your preferred blend - or it may be all whole grain.
Feed your starter less often
The longer you go in between feedings, the more acetic acid your starter will develop. This acid creates a more sour flavor.
Stir in any hooch
If you wait long enough between feedings, a gray or black “water” will develop on top of your starter. The liquid is called hootch. It is the alcohol given off as the wild yeasts ferment. That hooch is packed full of sour flavor so don't pour it off, just stir it in.
Add starter to recipe after it's reached its peak
The flavor of a sourdough starter is most mild when it has reached its peak. Add it to your recipe after it has reached this peak for a more flavorful loaf.
More stretch and folds
Typically, people do about 3-5 stretch and folds in the process of making a loaf of sourdough bread. If you do 2-4 more of them, it helps produce a more sour dough.
Try one or all of these tricks to make your sourdough bread more sour.
FAQs
Longer fermentation
The longer you ferment, the more starches and sugars the bacteria eats, and the more sour your bread will be. Some people let the bread proof in the fridge for up to 48 hours! (or longer if you're absent minded like we are. We have been known to forget a loaf in the fridge for 5-6 days.
What makes homemade bread taste sour? ›
The longer you ferment the dough, the sourer your bread will be. To get a fully fermented dough you need to ferment for about 6 to 8 hours. This will give you a mild sourness, but a fully fermented loaf. To increase the sour flavour, you need to ferment for longer.
What adds the sour flavor to sourdough breads? ›
The signature sourdough flavor comes from a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic acid, which is the tangier of the two. Thus, this bread with its refrigerated starter has the ideal balance of sour flavor.
What causes sour bread? ›
Sourdough bread's signature taste comes from friendly bacteria and yeast, which produce flavorful lactic and acetic acids in rising bread dough.
Why does my sourdough bread not taste sour? ›
Using flours with more ash, or mineral, content, will yield more sour taste. If you can't get enough ash, adding a bit of whole wheat flour to your recipe, which is what is done with the 20% Bran Flour, will boost the sour of a bread. Conversely, using a lower ash flour will tend to produce a milder bread.
Does yeast make bread sour? ›
A sourdough starter is made up of wild yeast and bacteria working together. The bacteria is where the sour flavor is coming from! Lactic Acid Bacteria are most active in the mid 80-90 degrees F, but that speeds up the wild yeast which prefer a more mild temperature of mid 70s F.
Does vinegar make sourdough more sour? ›
Sourdough bread is one of the most difficult to make, especially for beginners. Instead of making it the “long way,” you can make a sour-flavored loaf by simply adding vinegar. And, it turns out, adding a bit of vinegar can make for an overall bouncier loaf.
What makes a dough sour? ›
Sourdough is a stable culture of lactic acid bacteria and yeast in a mixture of flour and water. Broadly speaking, the yeast produces gas (carbon dioxide) which leavens the dough, and the lactic acid bacteria produce lactic acid, which contributes flavor in the form of sourness.
What is the secret to sourdough? ›
The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.
What happens if I over ferment my sourdough? ›
The loaf is also inclined to over spring resulting in a crumb with big, random, holes or channels running through the loaf. If you over-ferment the dough you run the risk of the gluten structure degrading and the loaf turning into a puddle of goo before your eyes, never to be retrieved and destined for the bin.
Keeping the lid on for the first part of baking allows steam to expand between the gluten fibers to rise the bread and create a fluffy loaf. Step 4: Remove the lid and bake for an additional 12-14 minutes or until the crust is crispy and golden brown. Once you take the lid off, the bread likely won't rise anymore.
Is it OK to eat sour bread? ›
Research studies show that there are numerous benefits to eating sourdough bread. Given the fermentation process used, sourdough is rich in vitamins and minerals. The lactic acid bacteria in sourdough increases antioxidant levels which can help protect your cells from heart disease, cancer, and other diseases.
How can I increase the flavor of my bread? ›
Quickly, try adding a malt or honey into the mix to level up your bread's flavor. Malt, a sweetener that is available in powder and liquid form, can easily be added to almost any bread recipe. When choosing a malt to use, it's essential to use a non-diastatic version.
Does vinegar help bread rise? ›
Vinegar has been used for centuries in cooking and baking. Its magical properties lie in the acetic acid it contains and when added to baking, vinegar is a game-changer, enhancing flavors, textures, and even contributing to the rise of our baked goods.
How much vinegar to add to sourdough? ›
When baking a single loaf of bread, add a teaspoon and a half up to two teaspoons of white vinegar to the dough mixture. (For this measurement, a single loaf recipe has about 14 to 16 ounces of total flour.) I like to add the vinegar only after the dough has begun mixing.
Why is sour bread better? ›
Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker's yeast, to leaven the dough. It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast.
