Hi Everyone! This is my first post here, I'm new and so far LOVING the forum, magazine, recipes etc! I was wondering if anyone can tell me if the bread will begin to taste more sour as the mother matures? I'm in my second week and I've made bread twice so far. My first batch was pleasant (but not sour) tasting and very dense. After reading some of the posts I found the recipe for San Francisco style French Bread on page 13. I made it last night and it's soooo good! Still not sour though... any thoughts on this? I'm going to (try to) post a pic of my french bread. That recipe has additional yeast in it, so they rose more than my first Mary Jane bread. I used my starter though and the flavor is great! and the Vegan Lasagna I made to go with it!
I would think that it may get more sour over time but here is something from Peter Reinhart: "As a rule, lactic acid-producing oraganisms prefer drier sponges and acetic acid (sour) producers like wetter, looser, more oxygen-rich sponges".
I've also heard that larger amounts of starter tend to become for sour. I personally do my best to keep mine very mild because my husband doesn't like sourdough bread. I use a very firm start (levain) and keep it small. Hope that helps and you can get it to taste more to your liking!
Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts
Posted - Feb 16 2009 : 1:44:35 PM
I would suggest you ask these questions over on the sourdough thread "Bread the MaryJane Way"! That way everyone can gain from the discussion and they won't have to search through a myriad of topics to find the answer that they need that some one posted.
More Sour? + photos!
Posted - Feb 16 2009 : 1:19:59 PM
I was wondering if anyone can tell me if the bread will begin to taste more sour as the mother matures? I'm in my second week and I've made bread twice so far. My first batch was pleasant (but not sour) tasting and very dense. After reading some of the posts I found the recipe for San Francisco style French Bread on page 13. I made it last night and it's soooo good! Still not sour though... any thoughts on this? I'm going to (try to) post a pic of my french bread. That recipe has additional yeast in it, so they rose more than my first Mary Jane bread. I used my starter though and the flavor is great! 
and the Vegan Lasagna I made to go with it! 
