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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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13785643 No.13785643 [Reply] [Original]

Why isn't sourdough sour?

>> No.13785644

It is, have you never had sourdough?

>> No.13785653

>>13785643
the dough is sour you dumb frog bastard you dont eat dough you bake dough you toadposting son of a BITCH i ought to come through the screen and strangle your fucking puny little neck you twig-necked fucking amphibian faggot i bet you fuck frogs when you were a kid too and now you probably jack it to frog porn you have so many toads on your computer toadboy what a disgrace to humanity you are maybe in your next life you wont be born FUCKED UP and spamming my forum

>> No.13785655

>>13785653
This but ironically

>> No.13785660

>>13785653
HEARTY KEKS

>> No.13785667

>>13785653
hello? based department?

>> No.13785686

>>13785644
>>13785655
checked

>> No.13785773
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13785773

>> No.13785911

>>13785653
Eyup I'm thinking this deserves a
-cracks neck-
BASED from me, lads.

>> No.13785970

>>13785643
10/10: masterful.

>> No.13785999

>>13785653
Woah, power flex.

>> No.13786016

>>13785643
it is sour, dough.

>> No.13786048

>>13785643
>Why isn't sourdough sour?
Really traditional sourdough is quite a bit more sour than the storebought mass produced stuff. I hope you get an opportunity to taste the Boudin sourdough in San Francisco. They have been keeping the original wild yeasty starter alive since the 1800s
https://store.boudinbakery.com/assortments-c2.aspx..

Try having some toasted with simply salted butter, and you should detect a bit of sourness. The real deal, made from a biga (natural yeast starter) is more sour.

>> No.13786063

>>13785653
include me as well

>> No.13786097

>>13785653
Whoa BASED

>> No.13786099

Where is bitchass OP now?

>> No.13786101

>>13786048
>yfw the goldrush-era cunt who came in the Boudin starter has dabbed on literal millions by now

>> No.13786104

>>13786099
not op but sometimes i make shitposts while on the can and then never check on the threads i posted in when i finish my business and go back to my desktop.

>> No.13786115

>>13786104
based

>> No.13786163
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13786163

>>13785653

>> No.13786180

>>13785643
Because sourness in sourdough isn't just low pH; you also need plenty of lactate ions. This means you need pH buffering capacity in the flour so the microbes aren't inactivated before they have a chance to make them. Use whole wheat, or better yet, rye flour.

>> No.13786202
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13786202

>>13785653
funny post, anon

>> No.13786310
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13786310

>>13785653

>> No.13787483

Sour as in gone off, referring to the starter.

>> No.13787564

>>13785653
>callingbaseddepartment.jpg