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Have you fed your starter this week? (lemmynsfw.com)

submitted 3 weeks ago by [email protected] to c/[email protected]

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[–] [email protected] 1 points 1 week ago* (last edited 1 week ago)

Glad you are making progress! If you want to cultivate the sour taste, that means you want more acetic acid. There are a few things you can do to accomplish this:

-After mixing all ingredients, make sure the dough consistency is on the DRIER side, at least for the initial rises.

-Storing the rising and fermenting bread dough in a cool location, preferably in one of the coldest spots in your house. This will take longer, but develop a much more sour profile.

-Punch down the dough once or twice during the rising.

-Use whole-grain flour.

If you do one or more of these, you should notice a marked flavor difference!