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Sourdough doesn't have to be sour. In fact you can use sourdough starter to leaven all sorts of baked goods including flat breads, english muffins, cakes, cookies and more.
But if you are looking to make truly sour sourdough bread, here are a few tips to get you started.
Consider Keeping Your Sourdough Starter on the Counter
Although many people store their sourdough starter in the fridge in between baking sessions, storing your starter on the counter will help develop the flavor. When storing your starter at room temperature, it is critical to feed the starter 1-2 times a day. Click here for more information on how to feed a sourdough starter. Be sure to keep an eye on the starter as the frequency of the feedings will be dependent both on your specific sourdough starter as well as the conditions in your home. If the sourdough starter is developing a liquid layer on top in between feedings, move the feedings closer together.
Plan for a Long Rise (proof) Period Before Baking the Bread
Once your dough has been kneaded and shaped, allow the dough to rise for 12-24 hours. The longer this period, the more the dough will ferment and the stronger the flavor.
Practice Your Skills
The level of sourness of the bread is also dependent on the skill of the baker. Get to know your starter and play with recipes, proofing times, etc. until you find the best combination for you.
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