I have a question for everyone. I've been making sourdough bread and it just isn't sour. Is this a function of the starter I have or the recipe I'm using? Is there anyway to sour it up or should I try a new starter?
Christy, We're going to et into sourdough, next month I think, but the answer is that "how sour" is affected by three things. First is the particular wild yeast in your area of the world, second is the lactobacillus that partners with that yeast, and third is the amount of time time you retard or slow down the fermentation of the dough while making the bread.
Kevin, thanks for the reply. I ordered the starter, would it have come with the lactobacillus with it? So the recipe I'm using could have an effect as far as fermentation time? Maybe I will try another recipe and see if it makes a difference in the sourness. So it is unlikely that my starter will get more sour with time?
Christy, Hard question. The answer is yes, or no depending on the yeast and its history and environment.
My uderstanding is there is little you can do beyond slow fermentation to naturally increase acidity and even that effect is minor.
Another option, though, is what's called "sour salt," which is crsytaline citric acid. It's an additive, but then so is regular salt, wheat gluten, water, and eggs or milk. In fact, everything's an additive.
I believe that citric acid also has the effect of promoting the yeast growth if used in small quantities: so if you want higher rising doughs you might also consider using this for that reason!
Hello breadie! Thanks for taking the time to leave a comment at AYearInBread.com. Beth and I try our best to answer all of your questions, but sometimes it takes us a few days to get to them. And sometimes they fall through the cracks, and for that we apologize.
Lots of readers tell us they've found all sorts of helpful info in these comments sections, so you might find that the answer to your question is already here. You can also search for anything on A Year in Bread (and Susan's and Beth's main food blogs) by using the handy google search box at the top right corner of the page. Search for any word, phrase, recipe, etc.
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5 comments:
I have a question for everyone. I've been making sourdough bread and it just isn't sour. Is this a function of the starter I have or the recipe I'm using? Is there anyway to sour it up or should I try a new starter?
Thanks!
Christy,
We're going to et into sourdough, next month I think, but the answer is that "how sour" is affected by three things. First is the particular wild yeast in your area of the world, second is the lactobacillus that partners with that yeast, and third is the amount of time time you retard or slow down the fermentation of the dough while making the bread.
The last is the only factor you can control.
Kevin, thanks for the reply. I ordered the starter, would it have come with the lactobacillus with it? So the recipe I'm using could have an effect as far as fermentation time? Maybe I will try another recipe and see if it makes a difference in the sourness. So it is unlikely that my starter will get more sour with time?
Christy,
Hard question. The answer is yes, or no depending on the yeast and its history and environment.
My uderstanding is there is little you can do beyond slow fermentation to naturally increase acidity and even that effect is minor.
Another option, though, is what's called "sour salt," which is crsytaline citric acid.
It's an additive, but then so is regular salt, wheat gluten, water, and eggs or milk. In fact, everything's an additive.
I believe that citric acid also has the effect of promoting the yeast growth if used in small quantities: so if you want higher rising doughs you might also consider using this for that reason!
N.
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Hello breadie! Thanks for taking the time to leave a comment at AYearInBread.com. Beth and I try our best to answer all of your questions, but sometimes it takes us a few days to get to them. And sometimes they fall through the cracks, and for that we apologize.
Lots of readers tell us they've found all sorts of helpful info in these comments sections, so you might find that the answer to your question is already here. You can also search for anything on A Year in Bread (and Susan's and Beth's main food blogs) by using the handy google search box at the top right corner of the page. Search for any word, phrase, recipe, etc.
Happy baking!
Please note that you can sign up below to receive future comments added to this post via e-mail, which is handy if you're waiting for a reply from us.
And if someone asks a question and you have an answer, by all means please join in the conversation. The more we share, the better our breads will be!