2 ms·
If you over-proof dough then it could be sour. But that is considered to be an error.
by timeon 4y ago
If you over-proof dough then it could be sour. But that is considered to be an error.
- voisin 4y agoThis is partially incorrect as it isn’t the only reason the sourdough can become sour. The sourness comes from the relative mix of bacteria. I believe the acronyms are BAC vs LAC but may be wrong on that. One is more milky and the other is more acidic, and which thrives proportionately better depends on the relative hydration and type of flour (whole vs white vs rye etc etc etc).