Hello! When my starter was new and on the counter it was very sour and I liked it . Now that it is a refrigerator mother , it has lost the sourness . What can you recommend to add to the batter to give the bread some tang? Vinegar ? If so is there a way to calculate what can be added without messing up the recipe? Thanks for your help. Joan
This is a really good question. My first instinct would be to suggest you prepare your mother the morning before Bake Day—this will give your mother a full 24 hours on the counter, and an extra feeding, which should translate into a more prominent sourdough flavor. It would mean that the volume of your mother will be about 1/2 cup larger, so you'll have to tweak the recipe slightly to adjust to that. I think this will mean at most a couple extra tablespoons of flour.
If you try this, please do share how it turns out and if it gives you the stronger sourdough flavor you're looking for!
Would like additional sour flavor
Posted - May 06 2020 : 2:30:36 PM
