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Ok! Extremely Frustrated and Confused about my Sourdough!

post #1 of 6
Thread Starter 

Hi all!  I am BRAND new here! :)  But have been holding unto this thread like a sourdough BIBLE!  hahaha!  I have read through it several times, and am trying to learn all I can. Problem is, I am becoming more and more confused the further into my sourdough journey I venture. 

 

 

So, I have SEVERAL questions, and just find myself becoming more and more confused and frustrated the more I try to dig and research these topics out. I am hoping someone can help me. Here are my questions: 

1. I do NOT like SOUR tasting bread. However, I like the idea of having my own self-propagating starter. Is there any way to have a starter that will prodice bread that is not SOUR? 

2. That being said, I ordered 2 starters from a lady on ETSY, not knowing anything about San Francisco Sourdough (which is reportedly a Very Sour bread), I now own 2 starters made from her starters. A whole wheat San Fran, and an EXTRA sour san fran.  Do I need to TOSS these and start all over with something else, or is there ANY way to salvage these from my use AND all the EXTRA starter I have in the fridge from daily feedings? My intention was to use the extra fro pancakes, muffins, etc. I have a good 3 cups of each stored in the fridge of EACH that I would hate to waste, but if you think there is no way for me to use them and enjoy them, then please let me know so I won't become more frustrated and waste more ingredients. 

3. Those of you familiar with Friendship bread.. Has anyone had success with a starter of this kind withOUT using commercial yeast? 

4. Has anyone had success using a SOUR sourdough starter in a bread recipe that did NOT turn out sour? 

This is all I'll ask at this time, since the list goes on and on since I'm now so confused. lol  

 

Thanks for any help,

n

post #2 of 6

What makes the bread sour is the rise time. If you can reduce the rise time of the bread, you will have a less sour product. You can do that my adding another leavening agent (commercial yeast which I see you're not trying to do) or even using more starter so that the bread rises faster.I would definitely not dump those starters.

 

 

 

post #3 of 6


 

Quote:
Originally Posted by Gale Force View Post

What makes the bread sour is the rise time. If you can reduce the rise time of the bread, you will have a less sour product. You can do that my adding another leavening agent (commercial yeast which I see you're not trying to do) or even using more starter so that the bread rises faster.I would definitely not dump those starters.

 

 

 

 

This is true, but the sourness of the starter also affects things.  We do not like sour bread either (DH is esp sensitive about what he'll eat for breakfast toast) and I've gone through several starters before I found one that works well for us.  The flour also determines things a great deal: I find spelt sourdough not at all sour (though it has the pleasant sourdough aroma) whereas even with the mildest starter, whole wheat will have a tang.  I've never made one with white flour though.

 

This is a good article on sourdough "sourness" http://www.sourdoughhome.com/sour.html

 

For what it's worth, the starter I have had the least sour flavor with is the Northern Italian starter from a guy on ebay.  In general all the European origin starts I've had were less sour than the American ones, including ones I've started on my own.  But, I love that Northern Italian starter (http://cgi.ebay.com/NORTHERN-ITALIAN-SOURDOUGH-STARTER-/150487405407?pt=LH_DefaultDomain_0&hash=item2309bf935f) and use it not only for bread but for all sorts of sweet doughs.  In fact, it is now the only starter I have since it wasn't worth it for me to maintain several different ones.

post #4 of 6
Thread Starter 

Thank you so much!  you both have been very helpful!  I can try BOTH of these things and see what I can make happen!  Have either of you tried any outstanding recipes?? 

post #5 of 6

I have a couple good recipes that aren't sour at all, but my starter isn't particularly sour starter. I actually wish it was more sour sometimes, but I think for overall breadmaking, I'm pretty happy with it. I'll have to get back to you with the recipe, though, my kids are sleeping upstairs and I'm trying to keep them that way, LOL.

post #6 of 6

Check out this blog post.  http://gnowfglins.com/2011/04/26/6-tips-to-prevent-sour-sourdough/

 

This blog has some good sour dough tips and recipes. :) 

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