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The Wood-Fired Blog

sourdough starter

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, where... Read More

sourdough starter

The Sourdough Starter. It’s Alive!

May 15, 2013

The Sourdough Starter. It’s Alive! 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... Read More



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