On Fri, 9 Apr 2004 06:47:11 -0700, "Tom Stanton"
> wrote:

>Hi Kevin,
>
>I had this problem for a while and here are few things I've done.
>
>1) Decreased the hydration of my starter
>
> I used to use a starter that was very fluid - it would die quickly (one
>or two days) and consequently needed lots of refreshing and didn't hold
>acidity very well. So lately I've been working from a starter at 66%
>hydration. It can stay alive longer and holds it acidity better before
>dying.
>
>2) Increase fermentation temp.
>
> The bacteria that really make bread sour like it warmer. I rarely let my
>sourdough white breads (those breads where sour is the flavor I'm going for)
>ferment below 80F. It means getting creative - I keep my fermentation bucket
>over a heater vent in the kitchen and proof my final loaves in a couche,
>seated on a cooling rack on the oven while the oven is warming up - usually
>an hour.
>
>That's about it - you should be able to smell and taste the acid in a raw
>dough before you shape it into loaves. If it tastes yeasty or sweet - your
>not getting the action you want from your lactobacilli (the bacteria which
>produce the acid in sourdough).
>
>Doesn't mean it still won't be good bread - but it won't have that sourdough
>taste.
>
>Good luck - Tom
>
>"Kevin Breit" > wrote in message
>news
>> Hey,
>> I made my first successful sourdough loafs today. The one thing I
>> noticed was it tasted too much like fermentation and needed more sour.
>> How do I increase the sourness and less alcohol flavor?
>>
>> Kevin
>

Hi Tom,

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All the best,

--
Kenneth

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