FOOD NEWS
How To Give Sourdough An Extra-Sour Flavor
BY AUTUMN SWIERS
Acetic acid gives sourdough bread its strong, tangy flavor. To stimulate acetic acid production, refrigerate the dough for two or three days, giving it a longer proofing time.
During the proofing process, the live yeast and active bacteria culture in your sourdough feeds on the sugar and starches, releasing the tart acetic acid as a byproduct.
By contrast, proofing your sourdough loaf at a warmer room temperature will stimulate bacteria that produce lactic acid, resulting in a milder flavor.