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The Wood-Fired Blog

Retarded Fermentation

May 26, 2013

I’ve been reading more about sourdough cultures, and learned something interesting — and valuable. There are two main acids produced by a sourdough culture; lactic and acetic. Acetic acid is the acid that produces vinegar, and it gives your sourdough bread a more distinctive tang, while lactic acid is associated with yogurt production and gives a smooth, milky flavor. As an aside, lactic acid is a big component in wine,... Read More

It’s Alive!

May 15, 2013

It’s bubbling and starting to develop a nice tart smell. The sourdough starter was sent dried in a small zip lock bag. The instructions are to resuscitate it with 1/2 cup of warm water and 1/2 cup of flour the first and second days to bring it back to life. Now that it is active, I will pull off one cup of the starter and added 3/4 cup water and... Read More

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