I have been trying to find my method that yields that sour tang, and finally got there!!! And the crumb isn’t too shabby either! THANK YOU SO MUCH to this community for all of the tips and help. I’m bouncing off the walls over here!
by IrishBiscocho
12 Comments
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karabartelle
How did you get it so sour?! My loaves have been a bit sour, and good, but not SOUR!!!! ♥️
I love how genuinely happy you look! Congrats on the sour 🙂
IrishBiscocho
Also, shoutout to my starter, Gretel. Without her, this would have never been possible. 😘
No-Snow350
Ooo nice crumb! Ever since I started my sourdough journey I cannot enjoy other breads the same way I used to. It NEEDS to have that sour, depth of flavor 👏🏽Cold proofing is what achieves that⭐️
Abi_giggles
I’ve been wanting to make a really sour loaf because that is how I like it, i will try this! How many hours after you fed your starter did you use it?
True_sTori_bro
That looks AMAZING! Thanks for the cold proofing tip! I was thinking it only controlled bake time. This is game changing information because I LOVE the sour!
Sourdough_RyeBread
Yummy! It looks perfect.
Hot_Initiative_8005
I’ve used room temp light beer instead of water in the recipe (not the starter) and it definitely made it more sour.
12 Comments
[removed]
How did you get it so sour?! My loaves have been a bit sour, and good, but not SOUR!!!! ♥️
Nice
Hey there, I’ve added [this link](https://www.reddit.com/r/Sourdough/s/jKcC6upNc1) as it contains your process as well as ingredients list.
Are you Irish? Hi from Belfast!
I love how genuinely happy you look! Congrats on the sour 🙂
Also, shoutout to my starter, Gretel. Without her, this would have never been possible. 😘
Ooo nice crumb! Ever since I started my sourdough journey I cannot enjoy other breads the same way I used to. It NEEDS to have that sour, depth of flavor 👏🏽Cold proofing is what achieves that⭐️
I’ve been wanting to make a really sour loaf because that is how I like it, i will try this! How many hours after you fed your starter did you use it?
That looks AMAZING! Thanks for the cold proofing tip! I was thinking it only controlled bake time. This is game changing information because I LOVE the sour!
Yummy! It looks perfect.
I’ve used room temp light beer instead of water in the recipe (not the starter) and it definitely made it more sour.
Congrats