Stopped by that new bakery on 5th Street and their sourdough was weirdly sweet

I mean, it tasted almost like they added sugar or honey to the starter, which threw off the whole tangy flavor. Has anyone else tried it or know why they'd do that?

3 comments

3 Comments

lisa_hill232mo ago

I always thought sourdough had to be tangy, but maybe some people just prefer it sweeter?

kelly.emma2mo ago

Yeah it totally depends on the starter and how long you ferment it. A shorter proof gives a milder, almost sweet flavor.

sandra9169d ago

Oh, I have to jump in here! That's a really interesting point because I've been experimenting with sourdough for about two years now. Have you ever tried using a refrigerated starter versus one that's been fed at room temperature? I've noticed the cold-fermented ones tend to be much more tangy, while the room temperature ones give a softer, sweeter result.