Thank you for this information! I tried making my own sourdough starter years ago and was so excited when it actually worked. I was so proud of my little homemade loaf. LOL Unfortunately, I didn’t care for the flavor and just assumed I didn't like it. Now, I want to try this again and see if I can create a milder flavor. Thanks again! 😊
These were good tips. The most effective way that ive found to reduce acidity is to maintain a stiff starter. It increases yeast activity and reduces acid production, compared to a liquid starter. I resisted this for a long time because it produces more acetic acid but less acid is produced overall. I've found it only produces a slightly different flavor but not a more sour flavor.
@@moonandmagnolia yes, I use a 65% hydration. I also keep it around 65 to 70 degrees and refresh it twice a day. I only want mild acidity in my bread so this works well for me.
I'll have to try it! I recently read that keeping a stiff starter for a few days can help revitalize it. The next time my starter needs a boost, I'm going to try that. Thanks for the info!
You can do it! The only way to figure it out is to just start baking. And I'm 100% confident you can do it! Let me know if you have any questions. Thanks for watching!
Hi. I made my first sourdough bread yesterday. I hated it. It is sour. My husband said that's how it is supposed to taste. I can't imagine a child eating a bread like this. I loved the texture, the crust, the process of making it, but I would not eat it. I can't say it was overly sour; it's just that I do not like any sour thing. Is there a way to make it with NO sour taste? Kind of like french bread style? The bread was so pretty but I was so disappointed.
Hey there. Though sourdough does have a different flavor than regular white bread, you can definitely take a few steps to reduce the sourness. I have a recipe for a less-sour sourdough on my blog. You can check it out here: moonandmagnolia.com/how-to-make-sourdough-less-sour-includes-recipe/. The two main things you can do to reduce the sourness is replace any whole wheat flour with all-purpose or bread flour. And skip the cold proofing. Whole grains and cold proofing create a more sour flavor. So just that alone may help. I hope that helps. Let me know how it goes. And thanks for watching!
Thank you for this information! I tried making my own sourdough starter years ago and was so excited when it actually worked. I was so proud of my little homemade loaf. LOL Unfortunately, I didn’t care for the flavor and just assumed I didn't like it. Now, I want to try this again and see if I can create a milder flavor. Thanks again! 😊
You're welcome! I'm glad you found it helpful, and I hope you can tweak your recipe so you enjoy the flavor. Thanks so much for watching!
These were good tips. The most effective way that ive found to reduce acidity is to maintain a stiff starter. It increases yeast activity and reduces acid production, compared to a liquid starter. I resisted this for a long time because it produces more acetic acid but less acid is produced overall. I've found it only produces a slightly different flavor but not a more sour flavor.
So interesting! So does that mean you are using more flour/less hydration?
Thanks so much for watching!
@@moonandmagnolia yes, I use a 65% hydration. I also keep it around 65 to 70 degrees and refresh it twice a day. I only want mild acidity in my bread so this works well for me.
I'll have to try it! I recently read that keeping a stiff starter for a few days can help revitalize it. The next time my starter needs a boost, I'm going to try that. Thanks for the info!
Thank you very much for sharing! Very detailed and explicit info. I got what i needed for myself :)
I'm so glad it was helpful! Thank you for watching!
Thank you! Still trying to dove in and take that first step
You can do it! The only way to figure it out is to just start baking. And I'm 100% confident you can do it! Let me know if you have any questions. Thanks for watching!
@ Thank you!
Great information and fascinating as well too. Thank you once again for a great video. Cheers!
I'm glad it was helpful! Thanks so much for watching!
Thank you!
Thank you for watching!
Hi. I made my first sourdough bread yesterday. I hated it. It is sour. My husband said that's how it is supposed to taste. I can't imagine a child eating a bread like this. I loved the texture, the crust, the process of making it, but I would not eat it. I can't say it was overly sour; it's just that I do not like any sour thing. Is there a way to make it with NO sour taste? Kind of like french bread style? The bread was so pretty but I was so disappointed.
Hey there. Though sourdough does have a different flavor than regular white bread, you can definitely take a few steps to reduce the sourness. I have a recipe for a less-sour sourdough on my blog. You can check it out here: moonandmagnolia.com/how-to-make-sourdough-less-sour-includes-recipe/.
The two main things you can do to reduce the sourness is replace any whole wheat flour with all-purpose or bread flour. And skip the cold proofing. Whole grains and cold proofing create a more sour flavor. So just that alone may help.
I hope that helps. Let me know how it goes. And thanks for watching!
im the ultra sourdough kind of person..:))
Me too! Thanks so much for watching! ❤️