Stories, Insights, and Tips

Sourdough Doesn’t ALWAYS Have to be Sour.

One of the biggest misconceptions about sourdough is that it has to taste sour. While a tangy loaf is certainly delicious, sourdough can also have a wonderfully mild flavor with just a few adjustments to your baking process.

Here are a few ways to achieve a milder-tasting loaf:

Use Your Starter When It’s At Its Peak: Bake shortly after feeding your starter, when it’s active and bubbly. An overripe starter tends to produce more acidity.
Keep Fermentation on the Shorter Side: Longer fermentation develops more sour flavors, while a shorter bulk fermentation and proof produce a milder loaf.
Limit Cold Proofing: An overnight refrigeration can increase tanginess. For a milder loaf, try a shorter cold proof or proof at room temperature.
Feed Your Starter Regularly: A well-fed, healthy starter produces a cleaner, sweeter flavor than one that has gone a long time between feedings.
Use a slightly warmer fermentation temperature: Warmer conditions (75°F – 82°F) generally encourage yeast activity over acid production. Yeast growth accelerates rapidly compared to the bacteria that produce sour flavors, thus producing a milder loaf.

Remember, sourdough is simply bread made with an active starter… it doesn’t have to be sour. By adjusting your fermentation times and starter maintenance, you can bake loaves with a light, mild flavor that appeals to a wide range of tastes!

Tip #1

Sniff your starter: A freshly fed starter should smell pleasantly sweet, fruity or slightly yeasty. If it has a sharp aroma, it may produce a tangier loaf.

Tip #2

Watch your dough, not the clock: Fermentation times vary based on your kitchen temperature. End bulk fermentation when the dough is airy and has increased by about 30-50%, rather than relying on a set amount of time.

Tip #3

Take notes: Record your feeding schedule, fermentation times, and temperatures with each bake. Small adjustments can make a noticeable difference in flavor and help you consistently achieve a milder loaf.

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