So, despite valiant efforts on my part, my starter, Vinnie, is just not sour enough for my tastes. He’s all lactic and no acetic. As such, I added a teaspoon of citric acid to my last loaf (a 1,240-gram batch). It had a slightly more acidic flavor than usual, but the effect was not dramatic. After Christmas, I’ll try adding a tablespoon or two of vinegar in place of an equal amount of water and see what happens.
Meantime, I'll also give birth to Vinnie Jr. and try keeping him as a drier starter, say 60% hydration instead of the 100% poolish hydration.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
I have never tried either one, so please keep us posted. I know King Arthur Flour has a recipe for really sour sourdough bread. You night check them out.
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