17 Ways To Make Your Sourdough Less Or More Sour

17 Ways To Make Your Sourdough Less Or More Sour Our Gabled Home Simply reduce the amount of starter you’re feeding. for example, instead of feeding 50g of starter with 200g of water and 200g of flour, start with 25g of starter and feed with 100g each flour and water. if this still sounds like too much discard, consider maintaining a smaller starter. 4. add rye flour to sourdough for a more sour flavor. rye flour, especially whole rye, contains a very unique set of enzymes and complex carbohydrates. when rye is used in sourdough bread, it helps to produce a unique set of sugars which encourage a higher amount of acetic acid production.

17 Ways To Make Your Sourdough Less Or More Sour Our Gabled Home Salt will slow down the fermentation of your dough and make it less sour. typically, we add about 1 2% of salt to the dough. high quality sea salt is always my choice. if you like a more sour bread, you can add just about 1% or a tad less salt to your dough. 16. adding milk or fats. The first one is that it will sweeten the bread, as this is what sugar does. and the second is that it will reduce the time the bread needs to ferment. sugar will make the whole fermentation process considerably shorter, so the bacteria will have less time to produce acetic acid. 17. use a large quantity of starter. In this video, i am showing you how to make your sourdough bread less (or more) sour. from starter culture adjustments to baking ingredients, i am giving you. Here are 21 different ways in which you can make your sourdough bread more sour. 1. long fermentation time increases sourness. the sourness of the sourdough bread mostly comes from the good bacteria that live in it, which produce acetic acid when they eat the sugar and starches found in the flour.