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sanghak badge: Community Member

Coarse whole wheat or rye in sour dough bread

Coarse flours like whole wheat or rye (pumpernickle) in a sour dough bread using only starter or a levain makes the bread more sour , I want to know why it does that? is it because there is more surface? more sugar?

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PaddyL
  • Reply by PaddyL on January 17, 2012 at 11:03 pm
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Breads made with ww flour or rye flour tend to take more time to rise, or ferment, than breads made with white flour, be they sourdough or not, so I would think it's the extra rising time that creates a more sour flavour.

kidpizza
  • Reply by kidpizza on January 18, 2012 at 12:49 pm
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SANKHAK:
Good morning. I must admit I am not considered very knowledgable on this subject. But & however, just to answer your question very directly, the degree of sourness is influenced by the strain of it's wild yeast from the water & flour & it's envirement ...that means the type of bacteria present in your neighberhood.

Stiff starters is less sour than a liquid starter. In order to make a "more sour" starter re~fresh the starter just once per week.
Re~fresh it a few times per week & it will not be so sour(ACIDIC).

I hope I was able to answer your inquiry this morning.

Good luck & have a nice day.

~KIDPIZZA.

sanghak
  • Reply by sanghak on February 16, 2012 at 7:27 pm
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Thank you.

sanghak
  • Reply by sanghak on February 16, 2012 at 7:27 pm
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Thank you.