Mastering Your Sourdough Starter - A deep dive into Flavor and Acidity

With this video you will learn all you need to know about the flavor and acidity of your sourdough starter. We will closely look at different sourdough starters and their role in the fermentation of your bread.

We will look at the products produced during fermentation, mainly ethanol, CO2, lactic acid and acetic acid. Then we will deep dive into different sourdough starter types and compare their respective fermentation. Afterwards I will give you some tips on how you can bake with local flours.

Links:
Read my free book: https://www.the-sourdough-framework.com/
Support me and buy the hardcover book: https://breadco.de/hardcover-book
Buy my starter: http://breadco.de/my-starter
Join our community chat: https://breadco.de/chat

Also big shoutout to Jan-Pieter van den Wittenboer who helped me with the pH experiments!

Chapters:
0:00 Intro
0:24 The microorganisms
1:17 The fermentation
2:00 Different starter types
3:33 The fluffiest dough
5:50 Achieving a more sour bread
7:10 My preferred starter

#sourdoughstarter #sourdough