Maximizing the Sourness of a Loaf of Sourdough

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Maximizing the Sourness of a Loaf of Sourdough

Postby imightbemary on Tue Oct 13, 2015 4:29 pm

I'm pretty new to baking sourdough bread, and one of the most appealing things about sourdough baking to me is being able to get a really sour loaf. I've been trying to play around with my basic recipe (using different levels of sourness in the starter and different bulk fermentation lengths) to maximize the sourness of my final loaf. In my limited experience, it seems like my sourest was one where I left the dough to bulk ferment for about 24 hours.

What has helped everyone else get a really sour loaf?
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Re: Maximizing the Sourness of a Loaf of Sourdough

Postby Christopher Weeks on Wed Oct 14, 2015 7:35 am

It's been a while since I was baking, but I think I was using more starter than the recipes called for and then, ferment/rise, longer than it seemed like most people were doing.
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Re: Maximizing the Sourness of a Loaf of Sourdough

Postby Tibor on Wed Oct 14, 2015 11:28 pm

A longer ferment of the sponge will make it more sour. In Wild Fermentations -the way I make it - Sandor calls for fermenting for up to 24 hrs. for the first part and up to 12 hours for the second part. He also calls for sauted onions which really helps to ferment it better and it gets wonderfully pungent. Makes an absolutely wonderful rich 2 loaves.
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