This will give the starter enough time to produce more of the acid producing bacteria that makes your starter sour. Less sour more sour.
Try keeping your starter somewhere around 65 75 f if possible and see if this makes a difference.
Sourdough starter not sour. Feeding sourdough starter after its peak will result in a more sour flavor. The point at which you feed your starter will affect how sour it is. For a more sour starter feed your starter several hours after it has peaked.
This will give the starter enough time to produce more of the acid producing bacteria that makes your starter sour. If you want a more sour starter let yous sourdough starter sit for longer between feedings. You will notice it in the smell as well.
Your sourdough starter will start to smell a bit more like vinegar. You need to be careful though not to make it too sour as the acids can eventually lead to your sourdough starter not being strong enough. As for your next build to the loaf.
Your final build is 1 75 75 starter flour water which won t get sour and will probably be over fermented by morning due to lack of food. I d suggest lowering the inoculation. 1 2 2 starter flour water is pretty average but this depends on your timing temps.
How long is this final build. Try keeping your starter somewhere around 65 75 f if possible and see if this makes a difference. If you have liquid on the top of your starter try to pour most of it out before feeding.
That said some bakers like to stir it back in for added sour flavor while others find the taste overpowering. If you feel like your sourdough starter is not producing enough co2 bubbles and is not expanding properly here s what you can do. Slightly reduce the amount of water in your feedings and use 100 organic rye flour to feed.
Note that when you are first establishing a brand new sourdough starter during days 3 7 the starter is approximately 100 hydration. Less sour more sour. White flour mature when fully risen ferment at 70 76f 21 24c when not stored in the refrigerator some rye and or whole wheat flour mature after fully risen ferment at 82 85f 28 29c when not stored the refrigerator pre ferment.
White flour ripe at or before peak rise ferment at 70 76f 21 24c. Keep the hooch or brown liquid layer that forms on a hungry sourdough starter instead of pouring it off. Retaining hooch can add acidity to sourdough and help it develop tang.
Adjust the bread dough. While it may take a little trial and error attempting to achieve a longer slower rise may also contribute to a more sour sourdough. And if you ve purchased a sourdough starter from us rest assured that it s a mature specimen that will stand up well against unwanted bacteria or mold.
Things that won t kill your sourdough starter. Stirring your starter with a metal spoon or placing it in a metal bowl won t kill your starter. While we don t recommend making or keeping your starter in contact with reactive metals like copper or aluminum stainless steel is harmless.
Sourdough starter is not rising step by step guide to troubleshoot fix. When troubleshooting a sourdough starter that is not rising we know that it is always going to be caused by the four things mentioned at the top of the article flour water time or temperature. The tricky one is knowing which one to change.