What Makes Sourdough Sour | How To Make Sourdough More Sour - Cultures For Health (2024)

FAQs

What Makes Sourdough Sour | How To Make Sourdough More Sour - Cultures For Health? ›

Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product.

Whole grain and rye flours provide minerals and enzymes that can influence acid production in sourdoughs. The higher mineral content of whole grains acts as a buffer in the dough so that more acid can be produced during extended fermentation.

According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system. Sourdough is also lower in gluten than other forms of bread.

There is no single best ratio, but I've found a ratio of 1:5:5 fed twice daily at 12-hour intervals to produce a sourdough starter that's strong and healthy. This ratio corresponds to 20% ripe starter carryover, 100% water, and 100% flour (a mix of whole grain rye and white flour) at each feeding.

Use More Wholegrain Flours In Your Sourdough Starter & Dough

Wholegrain flours have more complex carbohydrates that encourage more acetic acid producing bacteria. Rye flour is a popular choice for making a sourdough starter because it creates a bubbly, active starter very quickly.

The yeasts cause the dough to rise by creating carbon dioxide bubbles, while the lactic acid bacteria provide the sour flavor (in the form of acetic acid and lactic acid) and preserve the bread by lowering its pH, which prevents the growth of food borne pathogens.

One consequence of the common belief that sourdough should be sour is that commercial sourdough is too sour. Sadly, most commercial sourdoughs aren't actually sourdough breads. They are yeasted breads that have had acetic acid, malic acid, and/or fumaric acid added to them.

“The whole-grain sourdoughs have more fiber, protein and micronutrients, making them more filling and healthier for you overall,” says Natalie Rizzo, registered dietitian and nutrition editor at TODAY.com. When choosing a sourdough loaf, look for ones that have whole wheat, spelt or rye, Rizzo adds.

May be easier to digest

Traditional sourdough undergoes a slow fermentation, the result of which is an increase in the bioavailability of the bread's vitamins and minerals. This process also starts the breakdown of protein (including gluten), making sourdough easier to digest.

Although baked sourdough bread may not contain probiotics since they are likely not able to survive the high heat of the baking process, it does still contain prebiotics, which are also vital for proper digestion and gut health.

What is the healthiest flour for sourdough bread? ›

Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.

To keep your sourdough starter healthy, you need to provide it with fresh flour and water on a schedule. Each time you refresh (feed) your starter, you must discard some of the fully-fermented mixture in the jar. Discarding helps keep the acidity low in your sourdough culture, which keeps it strong and healthy.

With each sourdough starter feeding, you'll be discarding some to avoid it from becoming overly acidic. Most will compost or trash this discard, but you can save it and use it in other recipes!

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker's yeast, to leaven the dough. It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast.

Consumption of sourdough bread reduces postprandial blood glucose and insulin response. This mechanism could explain why organic acids, such as lactic and acetic acids, produced in sourdough lower its estimated glycemic index (eGI).

White flour or bread flour doesn't have as many microorganisms and result in a more mild flavored loaf. Shorter Bulk Fermentation: I typically don't let my bulk fermentation go over 4 hours (at 78ºF). The longer your dough bulk ferments, the more sour it can be. Use Starter Earlier: Use starter right at its peak.

The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

Salt inhibits the acid producers more than the yeast, which means that once the levain is mixed into the main dough, the ability to produce acid is somewhat diminished. To achieve a “more sour” bread, it's important to add a larger quantity of acid and acid producers to the main dough.

Simplicity is a virtue, and a marker of good sourdough bread. The bread should only have Flour, Water, Salt, and Starter (also referred to as Culture on some labels). While the first three are the basic ingredients, the Starter or Culture should be the natural starter used to leaven (raise) the dough.