If you've ever said "I want to bake sourdough but I just don't like the tang," this one's for you.

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And honestly, I'm right there with you. I've never been a fan of that sharp aggressive sourness. I prefer a cleaner, milder, more European style loaf. And what I've learned after years of baking is that you don't have to accept the tang. You just have to understand where it comes from.

That's exactly what this video covers.

Sourness isn't a personality trait of sourdough. It's the result of decisions made during fermentation. Your decisions. And once you know which decisions do what, you can dial the flavor back as far as you want.

In this lesson I break down the four faders you control on every single bake, the two organisms fighting for dominance inside your dough, and the exact Mild Loaf Protocol I use to get that clean, wheaty, mild loaf every time.

This is part of the Road to Sourdough series and it builds directly into what we're baking this week.

Watch it here: https://youtu.be/4N4nCAnV5yU

Drop your biggest takeaway in the comments. I want to know what clicked for you.

— Henry ⭐🔥

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