Weak sourdough - Mothering Forums
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#1 of 10 Old 04-27-2006, 08:39 PM - Thread Starter
 
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My sourdough is so weak!! Tastes almost like normal white bread. What can I do to give it a GOOD punch of sour???

Kim- Simple livin' mama to 4 great kiddos.
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#2 of 10 Old 04-28-2006, 10:33 AM - Thread Starter
 
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no ideas???

Kim- Simple livin' mama to 4 great kiddos.
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#3 of 10 Old 04-28-2006, 11:49 AM
 
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Sour dough doesn't necessarily mean "sour" bread. Check this page out, it may help.
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#4 of 10 Old 04-28-2006, 03:50 PM
 
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The longer and older your sourdough is around the more it will develop its own unique flavor. So the first couple bakings may be very mild. With time, this may change.
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#5 of 10 Old 04-28-2006, 03:59 PM
 
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Real sour dough bread isn't usually very sour tasting. Commercial sour dough bread often gets that sour taste from added flavor like vineger.
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#6 of 10 Old 04-28-2006, 06:51 PM - Thread Starter
 
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Quote:
Originally Posted by sunnysideup
Real sour dough bread isn't usually very sour tasting. Commercial sour dough bread often gets that sour taste from added flavor like vineger.
Hmmm thanks for this and the above link. I guess I like the nasty commercial taste for the nice kick it has. Oh well even without the sour my sourdough is WAY better than the store bought.

Thanks for the info.

Kim- Simple livin' mama to 4 great kiddos.
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#7 of 10 Old 04-28-2006, 07:58 PM
 
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What is the recipe you're using? What kind of flour are you using for the starter? And how long is the rising time? My sourdough has had a very strong sour flavor from the beginning.
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#8 of 10 Old 04-29-2006, 01:53 AM - Thread Starter
 
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My mom gave me a starter kit with crock. I dont remember the name of it, but I use white flour (I jsut read today to try wheat for a more sour taste). I have been letting it sour for 12 hours then making the actual bread and letting it rise for 2 hours, punch down, 2 more hours, then cooking for 30ish min.

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#9 of 10 Old 04-30-2006, 02:50 AM
 
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Try using rye for your starter and you'll probably get a much stronger tasting loaf. Perhaps try letting it rise for 12 hrs as well.
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#10 of 10 Old 05-01-2006, 12:39 AM - Thread Starter
 
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Thanks carnelian I will give that a try Rye and sourdough, my 2 fav breads.

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