A lot of people complain why their sourdough starter is called that way when it doesn’t even taste a bit like that. Well, maybe just a very little bit, like it tasted it has a twist of lemon that people will mistake it as a lemon cake and not an Artisan bread used with a sourdough starter kefir grains. You get what I mean.
If you are getting these problems, then you need to find out the tips in squeezing more sour from a naturally sweet starter. The tips are simple and easily achievable. You just need to exert more effort in forming your sourdough starter to achieve the desired flavor.
One baker mentioned some tips, read on.
• Use less water. Usually the sourdough starter maintains a consistency of equal weights of water and flour. This is called 100% hydration. But a baker said that to achieve sourness in the starter, you have to make the starter at 50% hydration: 2 units of flour dough, 1 unit of water.
• Combine your white flour starter with whole rye flour. The measure of the whole rye flour to be combined to your white flour is for every 3 ounces of white flour, put in a half ounce of whole rye. That is about 10-15%, and that small amount makes a big difference to the flavor of your starter.
• Feed your starter well. More bacteria for your starter means sourer.
• Store your starter in a cool place. Putting your starter in a warm place kills the sourness in the starter. When feeding your starter, add water that is in room temperature instead of warm – not higher than 75 degrees F and almost as low as 64 degrees F.
• Fold sourdough to remove gas and extend the rise. The first time it rises, take it out, fold the sides of the dough to meet in the middle and push it to degas it. And then let it sit again to rise the second time.
• Proof the loaves overnight. When the dough containing the starter is already shaped and ready for baking, proof the loaves inside the refrigerator. This final process will surely bring out the sour flavor of the starter.