I’ve been baking beautiful loaves of sourdough for the last couple of weeks, but they all have a couple of things in common:
- They’re very dense loaves - few open holes (yes, I used the high hydration method).
- They’re very good tasting white bread, but they don’t taste ‘sour’.
My starter rocks - I mean, it’s now so bubbly that it looks rabid. And it smells VERY sour. So, why does the bread not smell the same? Feeding with rye flour has really made the difference here.
I use bread flour for the loaf, but it still turns out to be too dense. Maybe I need more starter? I used the high hydration method, but I have to say that the dough was pretty dry and I couldn’t initially knead in all the flour. I had to add a wee bit of water to make it softer and more absorbent. (only happened with high hydration method - regular no-knead didn’t have this issue)
Thoughts? I’d really like to replicate the San Francisco sourdough of my youth - open, airy and tangy sour bread.