How can I make good (very sour) sourdough bread?!
Answers: I've tried starters from several cookbooks/food websites, and have had no luck. The bread is great otherwise, but it's not nearly sour/tangy enough. I want it to taste like it came from a bakery. Help!
when you are making your sponge and proofing it....the longer you let it set out....the more sour your bread will taste....
however long your letting it set,double it and see if its to your liking.
let the yeast stand out for several days...it will taste very sour the longer you let it stand...just remember to add sugar to keep it from dying...the sugar will not sweeten it
Sourdough Olive Bread
14 oz. cold water
10 oz sourdough starter
1 lb. 10 oz. bread flour
1 T. fine sea salt
1 1/2 C pitted kalamata olives (I prefer them chopped)
2 t. chili flakes
2 T. chopped fresh rosemary
Combine water and starter in mixing bowl and mix to break up starter. Add flour and water until mix comes together but does not clear sides of bowl (4-5 minutes). Cover dough with plastic wrap and let sit 20 minutes.
Remove wrap and add the salt. Mix well on low speed for 2 minutes. Turn mixer speed to medium and mix 6-8 minutes more until dough snaps back quickly. (Dough temperature should be between 68-74 degrees F). Add in remaining ingredients to blend. (Some people think the chili pepper and rosemary are optional. I think they are an essential part of the flavor balance of the bread. Even if you're a total wuss when it comes to spicy foods, give the chili pepper and rosemary a try.)
Cover dough and let ferment at room temperature until not quite doubled. Punch dough down, divide in half, and shape gently into two balls. Cover and let rest 10 minutes. Form into rounds, or batards and place on a cornmeal dusted baking sheet (or use willow baskets) and cover loosely with greased plastic wrap. Place in refrigerator and chill 12-18 hours.
Preheat oven to 450 degrees F. Let bread dough come to room temperature - 2 to 3 hours. Uncover loaf, remove from baskets if using and slash a decorative pattern on top. Spray oven with water and close door quickly. Open door and place bread inside and spray again. Let bake 3 minutes and spray again. Repeat spraying 2 more times then let bread bake for 10 minutes undisturbed. Lower oven temperature to 400 degrees F. and bake until deep golden brown and loaf temperature registers 190 degrees F.
I used to make sourdough with a starter I had for about seven years. It just was not sour enough. I started making kefir about three years ago just for the good bacteria for my digestion. Then I discovered that I could bake with the kefir and get really tangy bread without having to maintain a starter. No one knows that I have stopped using the starter and everyone remarks how tangy my bread is.
I also use hard white spring wheat and a little hard red winter wheat. People are amazed at the sourdough flavor and the added texture from the red wheat.
SOURDOUGH BREAD CHEDDAR CHEESE
For 1 Pound Loaf:
1 1/2 teaspoon active dry yeast
1 1/3 cup bread flour
2/3 cup whole wheat flour
1/3 cup wheat bran
1 teaspoon salt
1 tablespoon (plus 1 teaspoon) brown sugar
1 tablespoon vegetable oil
1 cup sourdough starter
1/3 cup water
1/2 cup grated cheddar cheese
For 2 Pound Loaf:
2 teaspoon active dry yeast
2 cups bread flour
1 cup whole wheat flour
1/2 cup wheat bran
1 1/2 teaspoon salt
2 tablespoons brown sugar
1 1/2 tablespoons vegetable oil
1 1/2 cups sourdough starter
1/2 cup water
3/4 cup cheddar cheese
Add all ingredients except cheddar cheese or in the order recommended by your manufacturer. Process on the basic white bread cycle.
At the beeper, or at the end of the first kneading cycle, add cheese.