A customer at the farmers market told me my sourdough was 'too sour'

I was selling at the market in Springfield yesterday, and a regular came back to my booth. She said she loved the crust but the flavor was too strong for her family. It got me thinking about balancing acidity for different tastes. My starter is about 4 years old and I do a 14 hour cold proof, which I thought was standard. Have any of you adjusted your fermentation times or feeding schedule to make a milder loaf on purpose? I'm curious how you handle varied customer preferences.

2 comments

2 Comments

christopher_west118h ago

A 14 hour cold proof is actually pretty long for a mild loaf, that's why it's so sour. Try cutting that down to 8-10 hours and see if it mellows out.

nathan85117h ago

Depends on your starter. Mine is weak so it needs the full time. A shorter proof leaves it flat and bland. Sour means it's active and that's the whole point for me. I'd rather adjust the flour mix or bake time than cut the ferment short.