How to produce sour bread

Producing a very sour bread, especially sourdough, depends on a

combination of factors that influence the fermentation process and the
development of the characteristic tangy flavour. Here are the most
significant factors to consider when aiming for a very sour bread:
1. Starter: The sourness in sourdough bread comes from the lactic acid and acetic acid
produced by the wild yeast and lactobacillus bacteria present in the starter. To achieve
a more sour flavour, maintain your starter at a cooler temperature (around 65°F or
18°C) and feed it with a higher ratio of whole grain flour. This encourages the growth
of more lactic acid-producing bacteria.
2. Fermentation time: A longer fermentation time allows the bacteria and yeast to
produce more lactic and acetic acids, enhancing the sourness of the bread. Cold
fermentation (retarding) in the refrigerator (around 38-40°F or 3-4°C) for 12-48 hours
will slow down yeast activity and give the bacteria more time to produce acids.
3. Dough hydration: A stiffer, less hydrated dough (around 60-65% hydration) will
favour the production of acetic acid, which has a sharper, tangier flavour compared to
lactic acid. Experiment with hydration levels to find the right balance between
sourness and your desired crumb structure.
4. Dough temperature: As mentioned earlier, cooler dough temperatures (around 65°F or
18°C) during bulk fermentation favour the growth of lactic acid-producing bacteria,
resulting in a more sour flavours.
5. Pre-ferment: Use a higher proportion of pre-fermented flour (levain) in your dough, as
this will introduce more acid-producing bacteria and yeast into the dough and increase
the sourness.
6. Flour type: Whole grain flours, such as whole wheat or rye, contain more nutrients
that feed the bacteria and yeast in the dough, leading to higher acid production and a
sour flavour. Incorporate a higher percentage of these flours in your dough to boost
the sourness.
7. Proofing: Sourdough breads with longer proofing times will generally have a more
pronounced sour flavours. Keep an eye on your dough, as over-proofing can lead to a
denser crumb and weaker structure.

By manipulating these factors, you can experiment with your

sourdough bread recipe to achieve the level of sourness you desire.
Remember that bread making is an art, and it might take some trial
and error to find the perfect balance of sourness, texture, and flavour.