Vent: A regular at my cafe in Austin said my sourdough was 'too sour' for a breakfast sandwich

I cut my starter feeding ratio from 1:5:5 to 1:3:3 and now the flavor is way more balanced. Anyone have a better fix for taming acidity without losing structure?

3 comments

3 Comments

haydenc101mo ago

Maybe it's just me but I love a really sour bite in the morning. I'd lean into it.

loganw852mo ago

Cutting the feeding ratio was a good move, it makes the starter less hungry and slower to acidify. You could also try a shorter bulk ferment at a slightly cooler temp to keep the tang in check. A pinch of baking soda in the dough can work wonders for balancing a really assertive sourness without messing with the crumb. Honestly, getting that balance right is a constant tweaking game based on the weather and your starter's mood.

the_eva2mo ago

Try a pinch of baking soda like loganw85 said, it's a quick fix.