If you are making sourdough bread, and you want a more “sour” or “tangy” taste,

Question

If you are making sourdough bread, and you want a more “sour” or “tangy” taste, what might you try to do? Hint: think about the organisms involved and what they need.

This is my answer:

Let the bread rise under conditions that favor Lactobacillus sanfranciscensis. L. sanfranciscensis like it cooler. The longer it is in a cooler place the more lactic acid it will generate.

Yeast like it warmer, so conditions should also favor the yeast: Candida humilis and Saccharomyces exiguus produces CO2 which makes the bread rise.

Explanation / Answer

ANSWER:Assume your starter is 100% hydration

This composition definitely makes my Sourdough more sour, or tangy taste and adds wonderful complexity to the flavor. After 4 weeks my starter will be creating some wonderfully sour bread.

I reserved 10g of my original starter, while the new 144g is being developed, but when it achieved doubling before the retard in the fridge, I reserved 20g of it as my "new" starter. It has had some wonderful fermenting done to it, producing far more LAB than yeast, elements that make it sour.

Next time I use it, I will repeat this, and the 20g "new" starter that is produced that time should be even more sour, and even more complex.........................

Related Questions

Navigate

• Browse (All)
• Browse I
• Subjects

Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.