11/13/2024
Who loves sourdough for its sour, tangy flavor?
Here are some tips for getting the most sour flavor possible in your loaf:
1. Rye flour power 💪🏼
- Add a bit of rye to your starter the day before mixing your dough. This adds strength to your starter and depth of flavor.
2. Long bulk fermentation 🕰️
- Use a small amount of starter in your dough. Try only 50g. It will take longer for this small amount of starter to “eat” through all the flour in your recipe, thus making for a longer fermentation time on the counter and further flavor development.
3. Cold ferment 🥶
- Once bulk ferment is complete, shape dough for the final proof. Instead of proofing on the counter, put it in the fridge to slow down the rate of fermentation. I like to wrap it loosely in a tea towel and put it in a plastic grocery bag so it doesn’t dry out in there. You can leave it in the fridge overnight, or for several days before baking. The longer the fermentation, the more sour flavor!
4. Whey 🥛
- If you make your own cheese or butter, use the whey instead of water in your loaf. Even better and more gut friendly if it’s raw. This has made for the most sour and flavorful loaves I’ve over made!
Happy baking, friends! I hope your day is sweet and your bread is sour. 🤎
