17 Ways to Make your Sourdough Less (or More) Sour

[@26debsterdots]

Really good information . Thank you. I have my 2nd bread in the oven on the 2nd rise as I type. This time I added more whole rye and whole wheat flour with the all purpose flour. We like a more sour bread so that is my goal. HAve a great day everyone and happy baking ! ❤

[@OurGabledHome]

Yay! So glad to hear this! Happy baking and thank you for your nice comment 😊 ~ Anja

[@lillc.eilertsen3889]

I have made a dry starter for several years now. I keep it in the fridge, and do not have to feed it at all. I take out a small amount when I want to bake, and just feed this small amount. It works perfectly. And it keeps the very sour taste away. For a less sour taste (I don't like the sour taste), I add lukewarm water to the dough, and let it rise over warm water (I plase it on a rack that is placed over a bowl of hot water and cover it with a towel), and it is done within 2 hours at most. Same thing for when the bread is shaped.. but then I usually don't need more than an hour for it to be ready for the oven.

[@LG-sk4xu]

How do you make a dry starter?

[@lillc.eilertsen3889]

@@LG-sk4xu Same as with a wet starter, but you use a lot more flour. So much as to make the starter like a to very dry dough, and then add some more flour, so that the starter cannot rise. That is.. first you have your normal starter. You feed it, and let it rise for a while. (6-8 hours). Then you add all the extra flour, and put the jar in the fridge. Then when you need a starter, you take a piece of the dry starter, add some lukewarm water and flour to it, and let it rise as normal, and use that for your baking within 8-12 hours of feeding the starter. This way you never have to waste any starter or flour. When you are at your last piece of dry starter, you simply make a little extra wet starter. (extra water and flour), and put the extra amount of starter in the jar and fill it with flour, to stop it from rising, and store that in the fridge

[@OurGabledHome]

That sounds great! Thanks for sharing!

[@thekingsdaughter4233]

Thank you. My youngest son did not like my sourdough bread. "Mom, this bread tastes like _lemon!"_ 😞 I might give it another shot. 😊

[@OurGabledHome]

Yes, there are lots of ways to make your sourdough bread more mellow 😊~ Anja

[@valeriecaprio2556]

Yes! All my kids complained that it was too sour 😂

[@mcomeslast]

I get it, I don’t like it sour, either. I’m going to try it again.

[@user-qc5te9wk1s]

I love it sour

[@pedrod2186]

Taste buds get accustomed to complex flavors - if you give them a chance. Kids have been trained to like sweet - wonder who is driving that !

[@rachieface88]

Oooh thank you!!! I can never get my bread sour enough! Thank you thank you thank you!! I can’t wait to try these tips!

[@vickiewest1199]

I have had great success with an all rye sourdough starter. It’s going on 3 years old now and the flavor is absolutely amazing. I use rye and wheat for the bread and you can’t taste the rye (for those that don’t like rye)

[@OurGabledHome]

Yes! Rye flour is great! Thank you so much for sharing 😊 ~ Anja

[@kevinu.k.7042]

Hi - You are one of the better voices an KZbin bread baking. Valuable indeed! Just picking you up on your comment that keeping your starter in the fridge makes it more sour. Well, I've been doing that for 20 years or more. It does not. I guess you are thinking that the lower temperatures favour the acetic acid making heterofermentative LABS of the 'sweeter' lactic acid making LABs? Truth of the matter is that the fridge is below both of their fermentation windows and they both are pretty much at a standstill. The Acetic, sour, making bacteria are most active between 20C - 25C and the Lactic acid LABs are most active at 25C - 30C so fermenting withing these windows will control the dough sourness to a large degree. But I guess you sort of said that. This is also why putting dough in the fridge makes a loaf more sour. As the dough cools the acetic acid LABS are favoured. The more complex flavours from the fridge are from an extended period allowing the very slow reactions of organic acids to react with the yeast produced alcohol and other substrates which produces deeper bread flavours. This is more important with modern yeast only breads where the yeast on its own produces less organic acids. As you say, the starter LAB balance see above can be controlled by feed regimens. Feeding twice a day and keeping it on the worktop will produce less acetic acid. Smaller feeds every 24 hours inhibits the yeast and allow acetic acid LABS to predominate. The exception to this are starters kept in the fridge which are more or less in stasis. The French prefer low acidity breads. They generally do not do what you say. The most common practice is to boost the starter (used at 10% - 20%) with fresh yeast. I have never heard of them using the starter to make a poolish type preferment. Poolish are always made with yeast and that method is no longer so common in the artisan world. Anyway, thanks for the video. It was authoritative and a good watch.

[@julieparker5029]

Very pertinent information. I'm always trying to get more sourness. I love using my starter to make sour crepes with butter. They are delicious. After spreading the butter just add a drizzle of maple syrup.

[@OurGabledHome]

Oh, that sounds delicious! Glad to hear you're enjoying this video 😊 ~ Anja

[@garylester8621]

Have you ever added vinegar to the dough for a more sour taste?

[@thomasgronek6469]

Wow, Great information, Many Thanks. You've explained why my starter varies in sourness. I don't always feed it the same flour, sometimes rye, sometimes wheat, and sometimes white.

[@inHislove22]

This was so so helpful. Thank you so much!

[@27kjh]

Thanks for this great information. Also I love your kitchen❤

[@kimberlyrichards4451]

Thank you, you don't know how long i've looked for a video i've god bless you

[@OurGabledHome]

You are so very welcome ~ Anja

[@valeriecaprio2556]

Thanks for this!!! Just the motivation I needed to keep trying ;)

[@instakillgaming]

Absolutely fantastic video. This is now my reference

[@jefferymathis1933]

Thanks for the useful information.

[@OurGabledHome]

Thank YOU! I am glad you found this helpful ~ Anja

[@johnwood551]

Funny, when I started my starter back in the early 80’s in Alaska ( got some from a friend who’s Grandad was a gold rush miner back in the first of the 20th Century) my starter was smelled like beer and was very sour . I loved it, I keep it in the fridge from week to week now and take it out on weekends,but it is very mild.

[@OurGabledHome]

Sounds great!

[@nosiphomashwama6731]

This was extremely helpful. Thank you so much

[@OurGabledHome]

You are so welcome!

[@marizen2]

Great information! Thank you.

[@michellebridges2604]

As always great information ❤

[@OurGabledHome]

Aww ... thank you! I am so glad to hear you're enjoying my videos 💛 ~ Anja

[@rgrim7409]

Anya, you da best. Tanks a lot for sharing your knowledge.

[@OurGabledHome]

My pleasure!

[@GrantBakes]

🎯 Key Takeaways for quick navigation: 01:58 🍞 *To make sourdough bread more sour, bake it until the internal temperature reaches about 93°C (200°F), then let it cool before browning.* 03:23 🌾 *Use a sourdough starter made very sour by feeding it three to five times at one-to-one-to-one ratios and letting it peak at high temperatures (28-30°C or 82-86°F).* 05:44 🕰️ *Experiment with different resting times before browning (1 hour, 2 hours, 24 hours) after baking to achieve varying levels of sourness.* 08:10 👃 *Smell and taste test the bread to determine the level of sourness, with longer resting times resulting in more pronounced sour flavors.* 10:57 🕒 *Adjust baking times based on your oven; approximately 35 minutes at 230°C (450°F) can enhance sourness without overpowering the taste.* Made with HARPA AI

[@gaylecmiel8221]

Thank you for all the suggestions on how to make sour dough bread less sour! I’ve wanted to try making SD bread, but don’t like the sour taste. Questions… at the end of your list you mention adding butter, oil, milk and/or baking soda to the bread and it will be less sour. When do you add the oil and/or baking soda, and can you add all three, milk, soda, and oil? Thank you for your great videos! Gayle in MN.

[@OurGabledHome]

I am so glad you enjoyed this video! You could add all those ingredients but you'd have to experiment a bit with amounts and ratios. I would probably just start with one and see how you like the result.

[@sherrydatta8810]

I also am interested in the difference in sourdough recipes from all over Europe. I'm looking for one that my husband and I will both love. Thank you!

[@Desertowloasis]

Central Milling is just down the road from me. :) Thank you for sharing this wonderful information.

[@OurGabledHome]

Glad it was helpful!

[@jacob7482]

Thank you! This was very helpful.

[@OurGabledHome]

You're welcome!

[@letslaugh4331]

Wow!!! Sooo informative!!!

[@galemartin3277]

I want MORE sour, please!

[@OurGabledHome]

With this information you can now make an extra sour sourdough bread 😊 ~ Anja

[@melissaculpepper7663]

Me, too!

[@hindi4521]

Yup I like sour sourbread

[@typower9]

Excellent video. Thank you! I also discovered that adding oats flakes/oat flour reduces the sourness. Also the bicarbonate of soda (baking soda (US)

[@typower9]

But I didn't know the amount of salt or the adding of oil also reduces the acidity!

[@OurGabledHome]

Thanks for sharing!!

[@OurGabledHome]

Yes!

[@ihus9950]

Thank you very much👍🏻

[@OurGabledHome]

Thank you!!!!

[@Zoey_adventures_xo]

I made a starter on Greek yogurt and based on this video, seems like i fermented the bread a long time in the oven (with light on), which explains why it came out sooo sour lol, never put it in the fridge. I used Einkorn & spelt flour until I ran out (used Einkorn to make the dough) & started feeding it King Arthur Bread Flour

[@Zoey_adventures_xo]

Actually, now idk what I did wrong. I rewatched this a few times and I think it's just the time I had it fermenting. The starter also was left in the oven with light on the entire time. I got hooch only 1x then just fed it more flour

[@OurGabledHome]

Sometimes, one needs to tweak a recipe to get the preferred taste

[@OurGabledHome]

Why do you think you did something wrong? Was it too sour?

[@mystichealer]

This is so informative! I have never baked bread in my life, but one day I sure will! Thank you for your simple yet robust presentation and for sharing! I have subscribed. You're adorable!😄

[@OurGabledHome]

Aww ... thank you so much for your nice comment ☺️ ~ Anja

[@mystichealer]

You're most welcome 🤗 @@OurGabledHome

[@eageag7747]

excellent info🎉

[@OurGabledHome]

Glad you liked it!

[@bradfordpalmer2298]

What effect does Carraway seed added to starter have? Really impressed with your knowledge!

[@debra-annwillis781]

On another video she said it helped get the fermentation going faster for the starter

[@OurGabledHome]

Caraway seeds contain essential oils that can stimulate the growth of beneficial lactic acid bacteria and yeasts that are responsible for fermenting the dough. Additionally, caraway seeds contain enzymes that can help break down complex carbohydrates in the flour, making it easier for the yeast and bacteria to digest and ferment. 😊 ~ Anja

[@howellaboutno9500]

*NOTES (Increase Sourness)* Flour - Increase whole grain/rye flour Temp - Colder temperature - 80° water to dough Time - Longer fermentation - Older starter Feedings - Feed less often - Feed after peak Hydration - Stiffer starter Amount - Small amount of starter in bread Oxygen - Vigorously stir often Preferment - Use small amount of starter and flour/water and let sit for 12-24 hours before adding to dough Salt - Use less salt 1%

[@OurGabledHome]

Thank you so much!

[@elainef.rogers2148]

@howellaboutno9500 could you do this for really less sour and not a hard bottom or top please? I have a cast iron Dutch oven. My hubby and I like a sweeter bread but I think the sourdough is more healthy. TIA

[@howellaboutno9500]

@@elainef.rogers2148 i mean can’t you just watch the video lol

[@shiramahgerefteh9251]

Awesome thank you 😊

[@elainef.rogers2148]

@@howellaboutno9500I’m terribly disappointed I tagged you. And yes I’ve watched video 4/5 times. I’m glad you understand it all.

[@mjmccarthy3693]

love your stove! What brand?

[@OurGabledHome]

It's and Ilve: kzbin.info/www/bejne/bqq6np2XeNt6mas ~ Anja

[@mariasheryldiendo6568]

How less starter in grams do you need to add to make it sour? Thank you!

[@willowwhyte1104]

I love your videos/channel/information/educational content! ❤ However… the “format” for this video doesn’t work well for me. “#1, this or that. #2, that or the-other,” etc. I see where someone already noted all the “adjustments” for “More Sour”. Just in case someone else wants “Less Sour”, here’s my interpretation: 1. White or all purpose flour in the dough 2. Warmer Ferment Temperatures 3. Shorter ferment times 4. Younger starter 5. Feed starter more often 6. Let Starter be a little watery/runny 7. Add more Starter to the dough 8. Use Oat flour or Brown Rice flour in/as your Starter; do NOT use Rye &/or whole grain flours in the Starter 9. Stir Starter less often 10. Don’t “Levain”/pre-ferment the dough 11. Add 1% to 2% Salt 12. Add milk, fat, oil, butter &/or baking soda to the dough

[@OurGabledHome]

Sorry for any confusion. This full blog post can be helpful for you: ourgabledhome.com/17-ways-to-make-your-sourdough-less-or-more-sour/ 😊 ~ Anja

[@genestangel9674]

I found your video fascinating! My quest has been "sour" sourdough and you have provided numerous examples of how to make it more so! So thank you. However, when I went to the internet link you provided for for this video, hoping I could print your 17 suggestions, I was appalled at the number and clutter of advertisements imbedded in your link. They rendered any form of making a hard copy impossible.

[@OurGabledHome]

You may want to check out this link instead: ourgabledhome.com/17-ways-to-make-your-sourdough-less-or-more-sour/😊 ~ Anja

[@starfruit520]

Hi hi , good afternoon ..i love sour . I have my starters in the fridge ..i use rye flour . At first when i make the sourdough is sour but now is not much sour taste . So i need to feed the starters often or you can tell me how am i going to feed it .

[@OurGabledHome]

Thank you so much for your comment. Due to the overwhelming number of comments I get, I can no longer answer them all. You can watch other sourdough videos in this playlist kzbin.info/aero/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y or consider signing up for my Sourdough Course where you have direct access to me supersimplesourdough.teachable.com/p/super-simple-sourdough 😊 ~ Anja

[@batiagabrielleeven154]

I love the sour flavor but my kids dont. My bread comes out quite robust. Will try to add a bit more salt and maybe oat flour.... is it as healthy if less sour?

[@OurGabledHome]

Yes, the health benefits are there after about 8 hours of fermentation 😊 ~ Anja

[@Commonmomhomeschooler]

More sour the better!!!! :)

[@nicolapicola4502]

Mine gets sourer if I leave the starter longer between uses, also if I use more wholemeal than white flour when baking.

[@sherrydatta8810]

Can I use sorghum flour instead of rye?

[@OurGabledHome]

I haven't tried it myself but I don't see why not ~ Anja

[@sherrydatta8810]

Hi! I want to make a whole wheat sourdough but not too sour. Can that be done? Also, how healthy is whole wheat sourdough? Are there health benefits? I want to stop eating yeast bread.

[@OurGabledHome]

Yes, in this video I am going through all the steps to make your bread less sour. SD bread is a lot healthier than yeast breads because the SD predigest a lot of the starches (sugars) and gluten ~ Anja

[@utahdan231]

Any sourdough is healthy. I had made whole wheat and mixed with whole rye and 100% whole wheat grain. They were very dark and not good. Now I mix 50 % unbleached King’s Arthur/ it’s like European flour , no bromides/ and 50% of whole rye. We like it. Of course the best is 100% white unbleached King’s Arthur in our opinion. We only do that for grandchildren on holidays.

[@elainef.rogers2148]

@OurGabledHome, do you have just written info only on how to make sourdough bread LESS sour please ma’am? I prefer to use white bread flour or all purpose flour. I’ve watched the video 4-5 times and I get confused but it’s not hard for me to get confused.

[@sunshinegypsea]

@elainef.rogers2148 same!! I’ve only baked 1 loaf. I don’t want the sour taste & I need help making it less sour. I had to order my starter off bread topia I couldn’t ever get one growing on my own.

[@OurGabledHome]

You can read more about it here: ourgabledhome.com/17-ways-to-make-your-sourdough-less-or-more-sour/ 😊 ~ Anja

[@OurGabledHome]

You can read more about it here: ourgabledhome.com/17-ways-to-make-your-sourdough-less-or-more-sour/ 😊 ~ Anja

[@pedrod2186]

Why sift out the bran ? My philosophy - avoid processing - the more natural the better 😃

[@joannathesinger770]

LESS sour please!!! I cannot abide the sour taste!!!

[@OurGabledHome]

With this video, you'll be able to dial down the sourness of your bread 😊 ~ Anja

[@valeskamoran]

The

[@BELLEGAR-u3y]

Deine Energie und Begeisterung fürs Kochen sind ansteckend! Wenn dieses Rezept auf Khal veröffentlicht würde, gäbe es viel mehr Leute, die es lieben würden. Ich denke, es sollte auf jeden Fall hinzugefügt werden.