Sourdough accomplished
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This culture isn’t nearly as sharp as a San Francisco germ but it works.
Cost per loaf: 60¢ and 36 hours. Dirt cheap food costs a lot of time. Can you order this anywhere? Yes. Starting at $4.50 and going up from there.
I’m cooking steak for my wife’s dinner. I might just be having bread.
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C Cooking shared this topic
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This culture isn’t nearly as sharp as a San Francisco germ but it works.
Cost per loaf: 60¢ and 36 hours. Dirt cheap food costs a lot of time. Can you order this anywhere? Yes. Starting at $4.50 and going up from there.
I’m cooking steak for my wife’s dinner. I might just be having bread.
Looks tasty! I’m a sucker for buttered and toasted sourdough or rye.
This culture isn’t nearly as sharp as a San Francisco germ
Apologies if this is obvious to you, but IIRC from past reading, commercial sourdough achieves a higher acidity without needing to use the specific yeast via just adding acid directly. If you aren’t dead-set on authentic, “the yeast do everything” sourdough, you could probably tweak sourdough to taste that way.
kagis
Okay, this isn’t talking about what commercial producers do, but it is directly talking about increasing tang in homemade sourdough via the “directly-add-acid-to-the-dough” route:
How To Make Sourdough More Sour: A Guide To Getting More Tang In Your Bread
Learn how to make your sourdough more sour depending on your personal taste. You'll learn what makes sourdough sour and how to make your sourdough tangier.
The Pantry Mama (www.pantrymama.com)
Use Citric Acid In Your Sourdough
If you really want a stronger flavor in your sourdough bread, adding a little citric acid to your dough will help.
You can add ⅛ to ¼ of a teaspoon of citric acid to your sourdough. Do not use more than this amount because it will make your sourdough inedible.
You add the citric acid to your dough along with the water, flour and salt.
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This culture isn’t nearly as sharp as a San Francisco germ but it works.
Cost per loaf: 60¢ and 36 hours. Dirt cheap food costs a lot of time. Can you order this anywhere? Yes. Starting at $4.50 and going up from there.
I’m cooking steak for my wife’s dinner. I might just be having bread.
Needs more butter
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Looks tasty! I’m a sucker for buttered and toasted sourdough or rye.
This culture isn’t nearly as sharp as a San Francisco germ
Apologies if this is obvious to you, but IIRC from past reading, commercial sourdough achieves a higher acidity without needing to use the specific yeast via just adding acid directly. If you aren’t dead-set on authentic, “the yeast do everything” sourdough, you could probably tweak sourdough to taste that way.
kagis
Okay, this isn’t talking about what commercial producers do, but it is directly talking about increasing tang in homemade sourdough via the “directly-add-acid-to-the-dough” route:
How To Make Sourdough More Sour: A Guide To Getting More Tang In Your Bread
Learn how to make your sourdough more sour depending on your personal taste. You'll learn what makes sourdough sour and how to make your sourdough tangier.
The Pantry Mama (www.pantrymama.com)
Use Citric Acid In Your Sourdough
If you really want a stronger flavor in your sourdough bread, adding a little citric acid to your dough will help.
You can add ⅛ to ¼ of a teaspoon of citric acid to your sourdough. Do not use more than this amount because it will make your sourdough inedible.
You add the citric acid to your dough along with the water, flour and salt.
I do have a bit of citric acid laying around from brewing. I could with a little in. Maybe I’ll inoculate a bit of starter with some as the lower pH will encourage more lacto friendly bugs in the mix.
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This culture isn’t nearly as sharp as a San Francisco germ but it works.
Cost per loaf: 60¢ and 36 hours. Dirt cheap food costs a lot of time. Can you order this anywhere? Yes. Starting at $4.50 and going up from there.
I’m cooking steak for my wife’s dinner. I might just be having bread.
Sourdough is such a satisfying hobby! I’m always floored at the $10 loaves for sale at my grocery store. I guess people must be paying otherwise they wouldn’t be pricing them that high?
Judging by the 36 hours you may have already done this, but if not, to tease the most sour flavor go with a cold slow ferment in the fridge. I let mine go overnight in the fridge about 12 hours or so and then bake in the morning. Something about favoring the lactobacillus vs yeast when in the fridge helps bring out the flavor.
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Needs more butter
This thing was saturated and leaking out the bottom.
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Sourdough is such a satisfying hobby! I’m always floored at the $10 loaves for sale at my grocery store. I guess people must be paying otherwise they wouldn’t be pricing them that high?
Judging by the 36 hours you may have already done this, but if not, to tease the most sour flavor go with a cold slow ferment in the fridge. I let mine go overnight in the fridge about 12 hours or so and then bake in the morning. Something about favoring the lactobacillus vs yeast when in the fridge helps bring out the flavor.
Definitely did an overnight and then some in the fridge. Yeah I’m definitely going to try encouraging lactobacillus as much as I can. In my other comment I entertain the idea of dropping the pH in the starter to favor that lacto goodness.
