Does feeding your starter more or less frequently change the bread's sourness? Find out how your starter maintenance routine can influence the final flavor.
1 Answer
Yes, feeding a sourdough starter more frequently generally results in a less sour bread, while feeding it less frequently leads to a more sour bread.
Detailed Explanation:
The sourness of sourdough bread is primarily determined by the balance of lactic acid bacteria (LAB) and acetic acid bacteria in the starter. These bacteria produce different acids as byproducts of fermentation.
* **More Frequent Feeding:** When you feed your starter more frequently (e.g., every 12 hours), you are providing a consistent supply of fresh food (flour and water). This favors the growth of LAB, which produce lactic acid. Lactic acid contributes a milder, more creamy tang to the bread. The faster growth also dilutes the concentration of acids already present.
* **Less Frequent Feeding:** When you feed your starter less frequently (e.g., every 24 hours or longer), the starter becomes more acidic. The acetic acid bacteria have more time to produce acetic acid, which is the main component of vinegar and contributes a sharper, more pronounced sour flavor. The yeast also becomes more stressed, which can also contribute to the sourness.
Therefore, controlling the feeding schedule is a key factor in managing the sourness of your sourdough bread.
Pro Tip:
If you want a less sour loaf, try using a higher inoculation rate (more starter in your dough) and shortening the bulk fermentation time. This will give the LAB a head start and reduce the time for acetic acid production.