It’s that time of year when lots of folks around the world are baking. We are heading into spring in this hemisphere and on the other side of the world they are heading into fall. Often in the summer many people give up baking for a while, so during summer half the world isn’t as interested in baking as when it’s cold (although we still have to eat!). It is more fun to fire up your oven when it’s cool. It makes the house seem “homey” and inviting.
Which gets me to the matter I wanted to talk about in this post, “sweet” and “sour” sourdough. Many bakers are still after the elusive, “How do I get my sourdough more sour?” Or they want to know, “How do I keep my bread from being too sour?” Some people like a sour bread, others don’t. I have experimented for years with the sour in sourdough. I was strongly informed that it was the low hydration dough kept cold that causes acetic acid to build up in dough. I read that a wet starter will make a dough more acidic, but with more of a lactic acidity. It’s practically gospel that a low hydration dough, kept cold, will give you a sour bread.