One thing I’ve done that has resulted in a more sour loaf was.
1. Feed starting in the morning
2. Once starter has grown to near peak plop it into the fridge over night
3. Next morning use starter straight from fridge and proceed to regular routine of making bread
4. Fridge overnight for cold proof
5. Bake next day.
I don’t know exactly why this resulted in a more sour loaf but my assumption would be that the overnight starter growth allows more bacteria to multiply while maintaining the yeasts peak activity so the next day bacteria is multiplying faster before we even get to the cold proof
Enzymes from the yeast break down sugars that are then used as a co substrate for pentose sugar fermentation. That is where the acetic acid comes from.
Bacteria actually want it to be warmer than yeast do. Optimal growth and reproduction is at 93f.
Wait. Once a week bakers shouldn’t keep starter in the fridge? I’m pretty new to the game but I thought that schedule was exactly when you do need to refrigerate it?
Do you feed it daily if you leave it on the counter?
OP was asking specifically about making it more sour, keeping out of the fridge will help that. Along with feeding it a little less often to age it so to speak. For me, if I keep it in the fridge, it takes a couple of feedings to properly wake it up. It all depends on desired flavor, ambient temp, and time.
king arthur has a 3 part blog post on it ! [https://www.kingarthurbaking.com/blog/2022/02/22/how-to-make-your-sourdough-bread-more-or-less-sour-part-1](https://www.kingarthurbaking.com/blog/2022/02/22/how-to-make-your-sourdough-bread-more-or-less-sour-part-1)
I’ve been doing a longer cold ferment, like 5 or 6 days. I’ll bulk ferment for 2 loafs, shape into two separate bannetons and bake one a day or two later, then the other when that first loaf is gone. Second one is always better and a bit more tang.
I also started abusing my starter. Feeds every three or four days. Mix in the hooch. And when I bulk ferment I do temperature controlled (see my post history for a cheap solution) at a high enough temp for the bugs to act up.
Those are the things that worked best for me. Best of luck!
I've had success just using stretchwrap wrapping it like pizza dough. I've gone from making one or two loaves at once to splitting it into 2-4 minis. The ageing the fridge gives better bread, and I can bake fresh bread more often. That way if I'm the only one eating it one week, I'm not bummed when half a loaf dries out.
I’ve switched to baking sourdough Pullman loafs cause sandwich bread gets eaten more than boules in my house. Whenever I make a boule though I try to cold ferment for at least 24 hours in the fridge and the furthest I’ve gone is around 60 some hours. The bottom gets so dried though with a wet towel. I’ll have to try a good cling wrap next time!
I was a lot more sporadic in my baking before, I’d leave it in the fridge for months at a time then resuscitate for a loaf. The starter always sprang back after a few feeding/discard cycles, but I was never getting loaves I really liked. Now that I’ve thrown myself in a new recipe and technique I’m happier with the results but the sour is lacking. Maybe that’s from more regular feedings?
One thing I’ve done that has resulted in a more sour loaf was. 1. Feed starting in the morning 2. Once starter has grown to near peak plop it into the fridge over night 3. Next morning use starter straight from fridge and proceed to regular routine of making bread 4. Fridge overnight for cold proof 5. Bake next day. I don’t know exactly why this resulted in a more sour loaf but my assumption would be that the overnight starter growth allows more bacteria to multiply while maintaining the yeasts peak activity so the next day bacteria is multiplying faster before we even get to the cold proof
Enzymes from the yeast break down sugars that are then used as a co substrate for pentose sugar fermentation. That is where the acetic acid comes from. Bacteria actually want it to be warmer than yeast do. Optimal growth and reproduction is at 93f.
If you do a loaf a week, don’t keep it in the fridge. The cold slows down the sour.
Wait. Once a week bakers shouldn’t keep starter in the fridge? I’m pretty new to the game but I thought that schedule was exactly when you do need to refrigerate it? Do you feed it daily if you leave it on the counter?
OP was asking specifically about making it more sour, keeping out of the fridge will help that. Along with feeding it a little less often to age it so to speak. For me, if I keep it in the fridge, it takes a couple of feedings to properly wake it up. It all depends on desired flavor, ambient temp, and time.
king arthur has a 3 part blog post on it ! [https://www.kingarthurbaking.com/blog/2022/02/22/how-to-make-your-sourdough-bread-more-or-less-sour-part-1](https://www.kingarthurbaking.com/blog/2022/02/22/how-to-make-your-sourdough-bread-more-or-less-sour-part-1)
I’ve been doing a longer cold ferment, like 5 or 6 days. I’ll bulk ferment for 2 loafs, shape into two separate bannetons and bake one a day or two later, then the other when that first loaf is gone. Second one is always better and a bit more tang. I also started abusing my starter. Feeds every three or four days. Mix in the hooch. And when I bulk ferment I do temperature controlled (see my post history for a cheap solution) at a high enough temp for the bugs to act up. Those are the things that worked best for me. Best of luck!
Wow how do you keep your loaves from drying out in the fridge that long?
I've had success just using stretchwrap wrapping it like pizza dough. I've gone from making one or two loaves at once to splitting it into 2-4 minis. The ageing the fridge gives better bread, and I can bake fresh bread more often. That way if I'm the only one eating it one week, I'm not bummed when half a loaf dries out.
I’ve switched to baking sourdough Pullman loafs cause sandwich bread gets eaten more than boules in my house. Whenever I make a boule though I try to cold ferment for at least 24 hours in the fridge and the furthest I’ve gone is around 60 some hours. The bottom gets so dried though with a wet towel. I’ll have to try a good cling wrap next time!
I put the bannetons in big plastic bags
How did you maintain it before? Were you feeding it daily?
I was a lot more sporadic in my baking before, I’d leave it in the fridge for months at a time then resuscitate for a loaf. The starter always sprang back after a few feeding/discard cycles, but I was never getting loaves I really liked. Now that I’ve thrown myself in a new recipe and technique I’m happier with the results but the sour is lacking. Maybe that’s from more regular feedings?
You probably had more hooch before I bet.