Hallo everyone!
I would like to be able to regulate the sourness of my bread and make it less sour.
I have a sourdough which I maintain twice a day at 100% hydration and 22 degrees Celsius.
I bake every morning and have a set routine which I would like to maintain: I feed the sourdough at 0800 and 2000. at 2000 mix the dough (200g sourdough, 600g flour, 350g water) and let it rest at 22 degrees Celsius until 0700 when I bake.
I will try reducing the hydration of the sourdough. Other than that what can I do in order to get a less sour bread? I would like to maintain the 12 hours rising time and the feeding schedule I have today.
thanks
francesco
From the website Brod and Taylor . Our renowned occasional contributor Debra Wink gets an upfront reference too.
alan
Debra is right on. Higher temperatures, over 84 F, and lower temperatures,under 40 F are missing from the post for really sour starters, levain and dough but,all in all, a great resource.
however my starter lives in the fridge. I take some out mid afternoon to bulk it up for the evenings knead, its then topped up and put back in the fridge - the "production starter" being left on the worktop (room approx 22C) until about 8-9pm when I mix/knead then leave the dough to ferment overnight. At about 6am (sometimes 7, depending on the dough, day, quantity, etc.) the fermented dough is scaled/shaped/proven, then depending on the bread between 1 and 2 hours later its into the oven.
And it seems to make a loaf that's quite mild in overall sour terms. Most people don't know its actually sourdough.
-Gordon