Mastering the "Sour" in Sourdough

🍞 Sourdough Flavour & Maintenance Cheat Sheet

Phase 1: Building Strength

A newly revived starter is like a marathon runner in training—it needs a few "practice runs" to reach peak performance.

  • The Rule of Five: Expect your starter to reach its full flavour potential after 5 to 7 consecutive daily feedings.

  • The Result: You’ll notice the aroma shift from "yeasty and sweet" to "sharp and tangy." This increased acidity also helps the bread rise more reliably.

Phase 2: Mastering the Sour (The "Hooch" Method)

Once your starter is healthy and doubling in size consistently, you can intentionally "stress" it to create a more sour loaf.

  • The Process: Allow your starter to sit in the refrigerator for 1–2 weeks without feeding. A thin, dark liquid—the hooch—will collect on top.

  • The Secret: Do not pour it off! Stir the hooch back in before you begin your next feeding cycle. This liquid is concentrated acid and alcohol; incorporating it back into the culture will result in a much deeper, more pungent tang in your final bake.

Quick Troubleshooting: Is it Healthy?

Symptom What it means What to do
Clear/Grey Liquid (Hooch) Your starter is hungry and creating acid. Stir it in and feed as usual for a sour boost.
Smells like Vinegar/Nails High acidity and hunger. Perfect for sour bread. Give it a fresh feed.
Pink, Orange, or Fuzzy This is mold or harmful bacteria. Discard immediately. Do not attempt to save. 
Bubbles but No Rise The gluten structure is weak or it's too runny. Use a 1:1:1 ratio by weight (Starter:Flour:Water) to thicken it.

 

Baker’s Tip

For the ultimate "extra sour" loaf, use your starter when it is slightly past its peak (starting to fall back down in the jar). This ensures the acid levels are at their highest before they hit the dough.