I heard a customer at the bakery call our sourdough 'too sour' and it got me thinking

I was boxing up a loaf for them yesterday when they mentioned they preferred a milder taste, which surprised me because I always aim for that classic tang. It made me wonder if I should adjust my starter feeding schedule or offer two different sourness levels. What's your target flavor profile for a basic sourdough?

3 comments

3 Comments

holly_henderson864d ago

Classic tang" is a good target. I keep my starter at room temp and feed it twice a day for a more sour loaf. If I want it milder, I use it right after a peak feed or stick it in the fridge for a bit. You could try that before changing your whole schedule.

jenny_coleman3d ago

Honestly, the idea of feeding a starter twice a day feels like adopting a very demanding pet. My sourdough starter already judges me enough when I forget it in the back of the fridge for a month.

rowan_roberts493d ago

Forget feeding a starter twice a day, that's a part-time job. Holly_henderson86, you're out here treating it like a prize racehorse. My starter lives in the fridge and gets fed when I remember, maybe once a week. The bread still turns out fine, it just tastes like bread. People act like you need a lab schedule for flour and water.