[Sca-cooks] Citrate and sourdough ( was Sour Salt Source)

[Decker, Terry D.]

Citrate is used in commercial trash sourdoughs to fake the highly (lactic)
acid taste of Lactobacillus sanfrancisco.  It is often used to get around
the problem of maintaining a continuous propagation starter.

In normal fermentation, acetic acid is one of the minor by-products.
Properly it is produced by the reduction of fructose to water, lactic acid
and acetic acid.  Spiking the dough with citrate boosts the acetic acid
production and buries some of the subtle flavors of the bread.

The only place I've seen it used in artisan baking is in improving sour
ryes.

Bear

> If you can't get sour salt locally, it can be mail-ordered
> from the King Arthur Flour people. (It's used in some
> sourdough recipes as well as other bread recipes.)
>
> Johnna Holloway