Monte wrote:
> I've been using Carls, I think that's what it was called, starter for
> the past 5 years or so. It produces some lovely loaves, great holes,
> texture, crumb great crust and no sourness. I use a little rye in the
> starter and about 1.5 ounces in the bread itself. That's along with
> 14 oz of bread flour. Hydration is a little under 68%. When I first
> mix the flour starter and water, I autolyse for an hour then add
> salt. I fold 3-4 times over a couple of hours and then form the loaf,
> letting it sit a room temp. for an hour or so, before putting it in
> the refridgerator for the night. Next day I take it out and let it
> warm up for 2.5-3 hours, sometimes using the oven's bread proofing
> setting for the last half hour. I preheat the oven to 550 and then
> bake for 15 minutes at 465, pouring hot water in a preheated pan when
> I put the bread in and spritzing the oven with spray as well. After
> 15 min. I turn the temp down to 450, cover the bread with tin foil and
> bake for another 50 or so minutes. Wow that's a lot of explaining to
> say why am I not getting any sourness in my bread. Every once in a
> while there's a hint, but basically nothing. Do I need to get another
> starter. The loaves look great and actually taste great, but I want
> that tartness. I tried citric acid once, but really didn't like the
> flavor. Any suggestions would be appreciated.
>
To summarize the essential parts (baking won't do much to increase
sourness):

- some rye in starter and bread
- autolyze 1 hour
- folding 3 - 4 times in a couple of hours
- fridge over night
- warm up again 2.5 - 3 hours
- bake

Main issue: not enough sourness.

What plays a major role is

a - Starter condition (how do you grow your starter) and how do you
keep/maintain it over time.

When you, over time with your starter maintenance, cause a starter
which has more yeast than lactic acid activity, than you may lack sourness.

b - Temperature

Has also an effect on sourness. Apparently, LB's like it warmer than the
yeasts - 86 - 90 F, 30 - 32 C

c - Dough fermentation time at temperature

Same story as with the starter - warmer and longer creates more sourness.

The ratio of starter flour to dough flour is also a factor, but since
you seem to getting a decent rise, that may not be an issue.

Have you grown your starter, before you make dough, so much that it gets
sour and won't rise anymore?
Maybe if you give it a try - using full grain flour and keep it warmer
in a more controlled environment, to see if the starter itself gets sour.

Sam