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Simply reduce the amount of starter you're feeding. For example, instead of feeding 50g of starter with 200g of water and 200g of flour, start with 25g of starter and feed with 100g each flour and water. If this still sounds like too much discard, consider maintaining a smaller starter.
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Ripened at a higher temperature (75°F to 82°F) Fed a larger meal; rather than 1:1:1 (starter:water:flour), the feeding ratio should be more like 1:4:4 or similar. Added to the dough when it's a little bit past its peak (more ripe) Made with at least 10% to 15% whole grain flour, preferably rye or wheat.
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1) Use More Whole Grain Flour. One easy way to make sourdough more sour (and noticeably so!) is to incorporate more whole grains into your sourdough recipes. Flour made from whole grains such as whole wheat, einkorn, and rye naturally have more robust, tangy flavors than white flour. Rye especially.
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Put 10g of your starter into a clean jar (you can discard the rest). Feed this 10g of starter with 25g of flour and 25g of water and stir in really well, remembering you want as much oxygen in the mix as possible. Cover loosely and leave for around 6 hours. By this stage you should see some bubbling starting to happen.
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To increase the sourness of sourdough bread, we want to add as many acid-producing bacteria as possible. This means using more starter than average will produce a more sour-tasting bread. Use 30-50% of sour starter to make your bread more acidic. Lower the amount of starter to 10-15% to lower the sourness.
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Or, make a proper "stiff starter" by feeding with a 2:2:1 ratio of flour, starter and water (e.g. 100 grams flour, 100 grams stater, 50-60 grams water) - which is a 50 to 60% hydration. Standard starter is usually fed a 1:1:1 ratio (100 grams of each) and is 100% hydration. Add oxygen.
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Here is our full, step-by-step guide to making a sourdough starter from scratch: Mix equal weights flour and water in a clean plastic container that is at least 1 quart in volume. We recommend starting with 4 ounces all-purpose flour (3/4 cup plus 2 tablespoons) and 4 ounces water (1/2 cup).
two pieces of bread sitting on top of a white doily next to an orange juice
Make More Sourdough Starter Using 1:1:1 Ratio. You can use the 1:1:1 ratio in many situations when scaling your sourdough starter. Even if you only had 10g of starter and you wanted 200g of starter, you'd just have to feed it at 1:10:10 which would mean adding 100g of flour and 100g of water to that 10g of sourdough starter.
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Reduce the salt to 1.5-2% of flour weight to allow more bacterial sourness. Increase dough hydration to at least 75-80% for wetter environment ideal for bacterial growth. Wetter doughs (higher hydration) result in more sour bread. Longer proofing times and retarding the dough in the fridge can enhance the sour flavor.
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Sourdough Starter Recipe
Mix together both flours.: Measure 45 grams flour mixture (about 1/4 cup), setting the rest aside. Place in a bowl or container (we use a quart takeout container, so it's easy to watch grow). Add a scant 1/4 cup lukewarm water (45 grams) and mix until it creates a thick batter.
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Some rye and/or whole wheat flour. Ripe after peak rise. Ferment at 82-85°F (28-29°C) Main Dough. Less whole grain/rye flour. Rise to 1½ - 2 times volume. Ferment at 70-76°F (21-24°C) More whole grain and/or rye flour. Rise to 2 ¼ - 3 times volume.
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Add 50 grams all-purpose flour and 50 grams of water. Stir to combine. Cover the jar and place in a warm location for 24 hours. Day 4: You should see a lot more bubbles and the starter should increase in volume. Follow the same process: discard half of the starter. Add 50 grams all-purpose flour and 50 grams of water.
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Place a clean jar on the scale and tare. Scoop in 75 grams of the mixture from the jar that fermented overnight, add 50 grams rye flour, 50 grams all-purpose flour, and 115 grams water. Mix thoroughly, cover, and let rest for 12 hours. Discard the rest of the mixture in the first jar.
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If you really want a stronger flavor in your sourdough bread, adding a little citric acid to your dough will help. You can add ⅛ to ¼ of a teaspoon of citric acid to your sourdough. Do not use more than this amount because it will make your sourdough inedible. You add the citric acid to your dough along with the water, flour and salt.
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There are two main acids produced in a sourdough culture: lactic acid and acetic acid. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product. Here are some ways to achieve this.
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For bread with stronger sour flavor, the preferment should be: Looser (100% to 125% hydration), rather than stiff (see "a cautionary note," below) Ripened at a higher temperature (75°F to 82°F) Fed a larger meal; rather than 1:1:1 (starter:water:flour), the feeding ratio should be more like 1:4:4 or similar.
