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Apr 13 • 🔬 Science & Innovation
Most people who say they don't like sourdough have never had a properly fermented loaf.
They've had bread that was left too long, with too much acid, by someone who didn't know which dial to turn.
Sourness is not a personality trait of sourdough. It's the result of decisions made during fermentation. Change the decisions, change the flavor.
In this lesson from the Road to Sourdough series, you'll learn:
→ Why wild yeast and lactic acid bacteria produce completely different flavors
→ The Mild Window vs. the Sour Window — and how timing puts you in control
→ The 4 dials that determine your bread's flavor profile
→ The Mild Loaf Protocol: the exact settings for a clean, wheaty, approachable sourdough
→ Why the flavor is decided in the jar before the dough even exists
This is the lesson that changes how you think about sourdough permanently.
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43 comments
Most people who say they don't like sourdough have never had a properly fermented loaf.
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