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 causes bread to sour? ›
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. Learning to balance the fermentation with the rise of the dough is one of the nuances of sourdough.
What adds the sour flavor to sourdough breads? ›
There are two main acids produced in a sourdough culture: lactic acid and acetic acid. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product.
What makes bread tangy? ›
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.
Does too much yeast make bread sour? ›
Strange, sour taste or smell
Problem: Your bread has a fermented, alcoholic smell or taste to it. Causes: Too much yeast.
How to get tangy sourdough? ›
Small Amounts of Sourdough Starter - using less sourdough starter in your dough produces a more sour flavor because it takes much longer for the dough to rise, giving the bacteria more time to produce the natural acids that give sourdough its distinct flavor.
Why is sour bread better? ›
Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.
Why is my bread so tasteless? ›
Salt adds flavor to bread. If none or too little is used in a recipe, the bread will lack the right flavor and taste "bland." If you reduce the amount of salt, try adding some dried herbs to increase the flavor. Too much yeast in bread will give bread an off-taste.
What does sour bread look like? ›
The outer crust of your sourdough bread should be crispy, crackly, and have a glossy, caramelized brown finish. The key to achieving a healthy crust is getting sufficient steam while baking, as it keeps the outer crust moist while the inside cooks.
Why is my sourdough not very sour? ›
In general, more minerals yield more sour taste. 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.
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.
How can I make my bread taste like sourdough? ›
Rather than using a traditional sourdough starter, Greek yogurt and sour cream are mixed with bread flour, yeast, and a pinch of salt. The active cultures in the Greek yogurt and sour cream ferment the dough and give the bread traditional sourdough flavor.
How do you make bread taste sour? ›
In fact many storebought sourdough breads list vinegar as an ingredient and may be just yeasted bread with acidity added. Hack: Citric acid, ascorbic acid, and others. Like ACV, adding powdered acids can simply add sour flavor to bread.
What does vinegar do in bread? ›
And It's not just cakes that benefit from a touch of vinegar, but also biscuits, muffins, and even bread. So when it comes to bread, it's the same concept – vinegar inhibits gluten formation which leads to a more relaxed and extensible dough, resulting in a less dense and chewy bread.
How do you increase the flavor of bread? ›
Using fresh ingredients to flavour your dough
Fresh vegetables such as peppers and cherry tomatoes work really well in bread dough. But don't add them in raw – they'll add too much moisture to your dough. Instead, roast them in the oven to both increase their flavour and dry them out.
What can I add to bread to make it taste better? ›
Several tasty ingredients like honey, olives and even bananas are used regularly to ramp up the classic bread recipe's flavor. Not only are these ingredients delicious, but when chosen wisely, they can also boost your bread's nutritional value.
