In searh of sourness
Like many others on this forum, my wheat starter lost most of its sourness after a few months.
So Ive searched this forum for solution and found a lot of great threads about it. What I found out
was that I was feeding the starter too agressively at roomtemperature, which favor Yeast.
I started to make my sourdough with coarse (whole grain?) wheat, but that didnt help much.
So I tried the Detmold method that uses different temperature and hydration at each feeding to favor each bacteria.
This method is usually used for rye but it was worth a try with wheat. The result was actually a good deep flavour, but not much sour.
Currently Im trying a stiff (50%) starter, that ferments for 24 hours at low temperature to make it develop more acedic acid.
I know that rye is supposed to make enhance the sourness, but I wanna try only wheat. Eventually, when I run out of options, Ill add some rye.
I know that it is not only the sourdough that needs to be sour and I do retard the dough for 10-12 hours in the fridge to add some sourness to it.
Its not that I want a very sour bread, but I just wanna squeeze more taste out of it and I got the impression that the sourness is a big part of it.
So in my search for sourness I stumbled upon one question… some say to use a stiff starter, while others use a very liquid starter in order to get it more sour.
I know my local bakery use a very liquid starter and the bread is fairly sour, but many people get sourness with a stiff starter.
So why does someone using high and others low hydration starters but both seem to achieve the same result…