March 25, 2024 - 7:19pm
How can I have a less acetic sourdough starter for pizza ?
I have a sourdough starter im currently making i am feeding it whole wheat flour. I want more of the other flavors from sourdough not the sour taste. Should i have a higher hydration or something ? I saw on youtube you can reduce the sourness by increasing hydration. Im a noob so i dont know where to start.
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I use a white flour starter at 100% hydration and I hardly ever get any sour taste. Don't go too low in the refreshment ratio (use e.g., 1:3:3 starter:water:flour) and don't let it age over long before using. For example, if you had a starter that took four hours to double but you refreshed it only once a day, then by the time of the next refreshment it would be pretty acidic.
TomP
Is there any specific type of white flour i should use ? Like all purpose? For a mild taste.
No. Any white flour from a good source is good flour. The starter is what you want to work on. Enjoy!
How about a desem starter?
https://breadtopia.com/how-to-make-desem-belgian-style-sourdough-starter/