Extra-Tangy Sourdough Bread

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dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 2 loaves

Recipe photo

This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. For extra-sour flavor, add 1/4 teaspoon sour salt (citric acid).

Extra-Tangy Sourdough Bread

star rating (205) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time: Overnight,
Yield: 2 loaves
Published: 01/01/2010

Ingredients

Tips from our bakers

  • For a tasty loaf using commercial yeast (for faster rising), check out our recipe for Rustic Sourdough Bread.
  • What makes the sour in sourdough bread? It's a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic than lactic acid; and acetic acid is much the tangier of the two. Thus, sourdough that's refrigerated before baking will have a more assertive sour flavor.
  • Adding citric acid gives your bread an extra hit of "sour;" but don't be tempted to go beyond about 5/8 teaspoon in this recipe. A good rule of thumb for ultimate sourness, without too much deterioration of the crust and bread's structure, is 1/8 teaspoon sour salt for each cup of flour used.
  • Depending on the thickness of your sourdough, you may need to add additional water or flour during the kneading stage. Your goal is a soft, elastic (but not sticky) dough.

Directions

see this recipe's blog »

1) Combine the starter, water, and 3 cups of the flour. Beat vigorously for 1 minute.

2) Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.

3) Add the remaining ingredients: 2 cups of flour, sugar, salt, and sour salt, if you're using it. Knead to form a smooth dough.

4) Allow the dough to rise in a covered bowl until it's relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become REALLY puffy, as pictured; or it may just rise a bit. This can take anywhere from 2 to 5 hours. Understand this: sourdough bread (especially sourdough without added yeast) is as much art as science; everyone's timetable will be different. So please allow yourself to go with the flow, and not treat this as an exact, to-the-minute process.

5) Gently divide the dough in half.

6) Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 2 to 4 hours. Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Towards the end of the rising time, preheat the oven to 425°F.

7) Spray the loaves with lukewarm water.

8) Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.

9) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.

Nutrition information

Serving Size: 1 slice Servings Per Batch: 12 per loaf Amount Per Serving: Calories: 110 Calories from Fat: 5 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 220mg Total Carbohydrate: 22g Dietary Fiber: 1g Sugars: 1g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 04/26/2015
  • chaggett from KAF Community
  • We recently moved to West Virginia from California and can't find good sourdough bread anywhere. So I baked this bread and my husband and I are hooked!!!! It reminds us of the wonderful sourdough that we were able to get in San Francisco. It is so wonderful. I can tell I will be baking this a lot. I have already told everyone I know about this recipe. Just thinking about it makes my mouth water. YUM!
  • star rating 04/25/2015
  • dhbaker from KAF Community
  • I made this for the third time today. The first time was too soon so there was not much tang and I didn't understand the fold technique. With all that under control, this is now my go-to sourdough bread. My starter is very vigorous and I produced 4 bread bowls for Sunday dinner from it. I have 4 more going now to cook before dinner tomorrow! I was going to make a chicken pot pie, but instead I think I will serve the filling in a sourdough bread bowl!! I am thinking it will be a really pleasant surprise!! My family loves this bread!!
  • star rating 04/25/2015
  • swilliamson1951 from KAF Community
  • Have made this recipe countless times now and it remains one of my favorites! I made it earlier this week using all KAF bread flour with a handful of fresh rosemary and baked the entire amount of dough in my 13" Pullman pan. It turned out perfectly, which was awesome because I made the loaf for my visiting daughter to take home with her to Louisiana. The secret to a great crumb remains greater hydration than the recipe calls for and the stretch and fold sequence described on the blog. Love this recipe and plan to make it always!
  • star rating 04/06/2015
  • Leah Bechtel from SD
  • I have made this recipe a few times and finally nailed it today! I read some of the previous posts and that also helped. My family loved it! I have a hard time getting the bread to bounce back after I make the slits, but will keep at it. This recipe is easy to follow & the pictures help too. I used more sour dough starter than the recipe called for, about 1/2 cup more.
  • star rating 04/03/2015
  • Marcia from Ashburn, VA
  • I have tried many different recipes and approaches to making sourdough bread over the past two years, but this recipe--by far--comes the closest to the Paisano Sourdough I grew up eating in the SF Bay Area. I moved away nearly 40 years ago and have missed this lifelong mealtime staple. I tried this recipe last week and thought I'd died and gone to heaven with the first bite. The crust was crisp but with just the right amount of chewiness; and the texture and tang of the bread (I used the sour salt) was excellent. Thank you!
  • star rating 03/30/2015
  • Calchick from KAF Community
  • This is my first time trying a sourdough recipe without added yeast - my husband said it was the best bread I ever made! it is nice and crusty but inside nice grain and sourdough tang. I thought that it would rise a bit higher while baking but still turned out yummy. I followed instructions exactly. May try the folding technique that others have talked about - every 1-1/2 hours or so. Have made the Rustic Sourdough - and the Waffles and love them both- now on to Pizza crust with unfed sourdough!
    We are pleased to hear you are really enjoying baking with sourdough. Yes, you could experiment with longer fermentation times. Try using the unfed starter in our Sourdough Pretzel recipe. You will fall in love. Elisabeth@KAF
  • star rating 03/29/2015
  • swilliamson1951 from KAF Community
  • I have made this recipe now probably one hundred times. I increased my water (which comes from a deep well down on our farm) to 2 cups and use a variety of flour to make the bread. Kneading with my Kitchen Aid dough hook works great and I use the periodic stretch and fold technique to aim for the coveted open crumb. Today I made 3 baguettes and used a combination of KAF AP and KAF 9-grain, with a mix of seeds for texture., I will say that the flavor today was delightfully complex, with a crisp crust and tender inside. I totally recommend this recipe for those who aspire to make a great loaf of bread.
  • star rating 03/29/2015
  • swilliamson1951 from KAF Community
  • I have made this recipe now probably one hundred times. I increased my water (which comes from a deep well down on our farm) to 2 cups and use a variety of flour to make the bread. Kneading with my Kitchen Aid dough hook works great and I use the periodic stretch and fold technique to aim for the coveted open crumb. Today I made 3 baguettes and used a combination of KAF AP and KAF 9-grain, with a mix of seeds for texture., I will say that the flavor today was delightfully complex, with a crisp crust and tender inside. I totally recommend this recipe for those who aspire to make a great loaf of bread.
  • star rating 03/27/2015
  • Judy from Richland, Wa.
  • I have been wanting to bake sourdough bread with a great crust, yet chewy and TANGY and this one is it! I have used the same starter for several years, but do not feed it usually more than once or twice a month so didn't know if it was active enough for this recipe. I had never acheived the TANG before, still not sure if it's the refer or the warmer rise that does it, but this did have some tang and was very, very pleased. I used plain old baking pans, lightly greased and the loaves came out great. I really appreciate reading the reviews and from them will try adding the roasted garlic and adding 24 more hours for rising in the refer after the final shaping. Thanks for a wonderful recipe!
  • star rating 02/27/2015
  • Lisa from Virginia
  • My go-to sourdough recipe (without the sour salt). Comes out perfect every time.
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