SC - More Sourdough Woes

[Decker, Terry D.]

> But...
> 
> It wasn't Sourdough! It wasn't sour and it wasn't chewy!
> 
> Renata 
> 
There is never any guarantee with sourdough. 

First, did you use a commercial starter or create a starter using commercial
yeast?  If so, it may take some time for the starter to sour.

Second, did you use sugar, honey, etc. in the bread?  This can temper the
sour flavor.

Third, did you boost the dough with yeast to improve the rise?  The faster
the bread rises, the less time it has to sour properly.
 

Things you may wish to try:

Leave the container of starter covered on the counter.  Feed it every eight
to twelve hours.  Bake a loaf a day for a while.  This accelerates the yeast
growth and should increase the sourness of the starter.

Make your dough as directed, except do not add yeast if directed.  Use two
rises.  Let the dough rise the first time until it slumps.  Turn the dough
out on a floured board and knead, adding flour slowly until the dough is no
longer sticky and is again smooth and elastic.  Shape your loaves and allow
to rise until doubled.  Bake as directed (I use 425 F for 40 to 45 minutes).

Bon Chance

Bear
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