When you get good at baking sourdough bread, even on days when you fuck it up 6 ways to sunday (starter wasn't hot enough, went too low of hydration for this flour, didn't proof long enough, didn't bake long enough to get it nicely crispy)... the bread still tastes amazing. The fuck-ups become minor details; first world problems.
Discussion
Oh stop, you’re making me hungry for it now 😂💜
I discovered that home-ground whole wheat, fresh as it can be, still NGMI. You just can't grind it at home like a zentrofan can. Luckily there is a guy in town with a Zentrofan so I can buy good organic whole wheat that is finely ground and performs as well as supermarket strong flour.
what does sourdough taste like. is it actually sour LOL
Usually no, or only very slightly, especially in the crust.
In San Francisco they buck the trend and emphasize this sour taste. I loved that bread. Hard to get that taste elsewhere though, the culture changes if moved out of San Francisco. Unfortunately the best S.F. sourdough companies long since past, I think only Boudin is left and they weren't the best bread (more the best business minded). Larraburu was one of the best, and that is a sad story how that ended (and famous in legal circles).
im not a huge bread eater so this is all new to me. i recently tried a new burger joint and the bread was made fresh. it was sweet and so soft. i asked my MIL what kind of bread and she said sourdough. so next question, is sourdough sweet?
No, not particularly sweet. It just tastes like bread really. If anything, there is a faint taste of lactic and acetic acid.
Sourdough isn't about the taste, it is about the method. You use a live culture of bacteria and yeast in symbiosis to raise the bread, instead of a commercial isolated yeast.