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 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 bread flour make sourdough more sour? ›
Whole grain and rye flours provide minerals and enzymes that can influence acid production in sourdoughs. The higher mineral content of whole grains acts as a buffer in the dough so that more acid can be produced during extended fermentation.
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? ›
HOW TO MAKE A MORE SOUR SOURDOUGH
- Maintain your starter at a lower hydration level. This means using a higher ratio of flour to water. ...
- Use whole-grain flours, which the acid-producing bacteria love.
- Keep the hooch or brown liquid layer that forms on a hungry sourdough starter instead of pouring it off.
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.
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.
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.
Can you eat sour bread? ›
Sourdough bread is a great alternative to conventional bread. It's richer in nutrients, less likely to spike your blood sugar, and generally easier to digest. Just remember that sourdough fermentation doesn't degrade gluten completely.
How to make bread taste 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.
How to increase the sourness of sourdough? ›
Using wholegrain flour in your sourdough starter will make your sourdough bread more sour. You can choose to use all wholegrain flour, or a blend. What is this? Wholegrain flours have more complex carbohydrates that encourage more acetic acid producing bacteria.
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 adds the sour flavor to sourdough breads? ›
The prolonged fermentation period of sourdough, often spanning hours or days, allows the wild yeast and lactic acid bacteria to collaborate, producing a complex flavor profile. This extended process defines the bread's unique sour taste.
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.
