Homemade Bread Thread

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DBhomebrew

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I hope this is the right place to ask my question... I made a sourdough starter using the breadtopia instructions. The start is very active and makes good bread but it is not very sour. Is there a way to make to starter more sour or am I better to just start over?
Thanks-
It's all a balance of temp, time, amounts. Things that might get you closer to what you want...

Usually the starter is fairly sour. You could use more of it or let it get more over-ripe (mix the very sour liquor back in). This will bring more flavor into the bulk recipe to begin with.

It's ok to let your starter go over-ripe. Best to time the levain and proof for peak health.

With a cooler, longer proof (in the fridge, overnight) you can slow the rising action of the yeast to allow time for bacteria to eat their fill and excrete their acids. Yeasts work faster than the sour bugs.

 
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BalloonGuy

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Thanks for the response. I have been draining the liquer. I will try mixing it in on the next batch. I already bulk rise in the fridge for at least 12 hours.
 

kmarkstevens

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Thanks for the response. I have been draining the liquer. I will try mixing it in on the next batch. I already bulk rise in the fridge for at least 12 hours.
This is some awesome sourdough from the 1847 Oregon Trail. Actually, it's one of the coolest interwebs discovery I ever made about 15 years ago. Carl, who has passed, grandmother came West across the Oregon Trail, and her sourdough lives on today. For the price of a self addressed stamped envelope (remember those?), a Friend of Carl will send you starter with lineage from way back then. In my experience, Carl's sourdough performs far better than any wild caught fermentation I've ever done. Carl Griffith 1847 Oregon Trail Sourdough Page (carlsfriends.net)
 

Driddy

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What are you feeding it? using whole wheat flour will produce a more sour tang then using 100% AP flour.
 

BalloonGuy

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great info! I am using ap flour for feeding. I will switch to whole wheat. I am going to send for some of carl's starter too. That sounds too good to pass up!
 

rlmiller10

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I hope this is the right place to ask my question... I made a sourdough starter using the breadtopia instructions. The start is very active and makes good bread but it is not very sour. Is there a way to make to starter more sour or am I better to just start over?
Thanks-
How long are you letting it ferment? Mine gets more sour the longer I let it ferment. If I want sour I mix up the biga, using starter, about 25% of the flour and some water and let it sit 36 hrs before adding the rest of the flour and other ingredients.
 

BalloonGuy

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It's all a balance of temp, time, amounts. Things that might get you closer to what you want...

Usually the starter is fairly sour. You could use more of it or let it get more over-ripe (mix the very sour liquor back in). This will bring more flavor into the bulk recipe to begin with.

It's ok to let your starter go over-ripe. Best to time the levain and proof for peak health.

With a cooler, longer proof (in the fridge, overnight) you can slow the rising action of the yeast to allow time for bacteria to eat their fill and excrete their acids. Yeasts work faster than the sour bugs.

How long are you letting it ferment? Mine gets more sour the longer I let it ferment. If I want sour I mix up the biga, using starter, about 25% of the flour and some water and let it sit 36 hrs before adding the rest of the flour and other ingredients.
I usually ferment on the counter for 4 hours, fridge for about 12 hours and then mix the rest ofd the flour and work a few times over the next 4 - 6 hours before baking. I will try all these options.
Thanks for all the help.
 
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