How to Get a More Sour Loaf

Sourdough is special because you can tailor make the flavor you want. Do you want a basic country bread or are you looking for a very strong sour flavor?

Over the years, I have learned a few tricks to help develop the right flavor.

Tips for Basic Country Loaf:

• Utilize the starter right before (or when) it reaches its peak

• Use white flour

• Cold fermentation (between 70-76 degrees Fahrenheit)

• Use water that is not hotter than 80 degrees Fahrenheit

Tips for a Very Sour Loaf:

• Let the starter reach its peak and then let it rest

• Use whole grains (rye and whole wheat) when feeding the starter and baking (no more than 15% when baking)

• Warm fermentation (between 82-85 degrees Fahrenheit)

• Proof the dough at warmer temperatures (between 82-85 degrees Fahrenheit)

• Retard the dough at final proof (this is right before baking), try to have it at 40-50 degrees Fahrenheit