my daily sourdough bread

How to Make Sourdough MORE SOUR

Natasha Krajnc

Use whole grain flours which provide more food for bacteria, increasing acid production.

Ferment with unchlorinated spring or filtered water with a pH around 6.5-7.

Allow for long, slow fermentation of at least 4-12 hours

Ferment starter and dough at cooler 65-75°F temperatures

Refresh starter frequently at its peak rise.

Use a mature, bubbly, pleasantly sour starter for maximum acid contribution.

Bread bun

Natasha Krajnc

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