A customer told me my sourdough was too sour, so I cut the bulk ferment by an hour

Last week a regular at the farmers market said my loaves tasted like vinegar and wouldn't come back. I dropped the bulk ferment from 6 hours to 5 and the flavor mellowed out a lot. Has anyone else had to dial back their fermentation to keep customers happy?

3 comments

3 Comments

wright.lisa21d agoMost Upvoted

Yeah I dropped mine by 45 minutes last month and it fixed the sour bite completely.

thomas.parker15d ago

Wait, did you go all the way down or was it more like a gradual drop over time? I had the same problem with my last batch, that sour acidity was driving me nuts. I ended up taking about 30 minutes off the total time, but I did it in two steps, first 15 then another 15 after a few days. It mellowed out the bite but kept that bright finish I was after. The tricky part was not going too far, cause I've definitely overdone it before and ended up with a flat, boring cup. Sounds like you nailed the sweet spot with that 45 minute cut though.

jesse99421d ago

Ngl that must've dialed in the acidity just right.

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