Why isn't my sourdough sour?

[BackdoorJesus]

I've had the starter brewing for almost two months now...it's approx equal parts flour & water, with a little rye flour thrown in cuz I heard that helps keep it active & tangy.

The starter is bubbly & active; and I feed it a flour/water/little rye mixture every 3 days or so...also for the last two straight weeks it has been out of the fridge (I kept it refrigerated for the first month).

Now when I make a loaf, I use about 2 1/4 cups starter & 3 cups flour...sometimes all white flour, sometimes 2 cups white & one cup whole wheat.

It makes a good loaf - fluffy, crusty, tasty - but NOT SOUR!

I want that tangy San Francisco sourdough taste - but I just can't get it...does anyone know what I can do to get my starter to pack moar punch???

[mstad]

I want that tangy San Francisco sourdough taste - but I just can't get it...
Find a gay baker? :dunno:



I know nothing about making bread, except that it's very close to making beer.

[yellowfish]

well i make sour dough by seperating curds and whey

leave a pint or two of milk out of the fridge and let it seperate
when it has pour out through a muslin cloth and make cottage cheese out of the curd and use the whey as water for your dough
it works great



ps sorry for the bad spelling recently
firefox isnt showing my spelling mistakes for a while now and they was what made my posts slightly readable

[Boston]

same reason you can only get good bagels in NY you can only get great sour dough in San Fran. it's the water & the atmosphere.