How to Tame the Tang

 

Gentle Ways to Reduce Sourness in Your Sourdough

If you love the texture and process of sourdough but could do without that sharp tang, you're not alone. The good news? There are plenty of ways to soften the bite while still keeping all the beautiful benefits of natural fermentation.

Here’s how:

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Use a Young Starter

Feed your starter and use it while it’s still lively—about 4 to 6 hours after feeding, when it’s bubbly and just about doubled.
Avoid waiting too long; once your starter collapses, the acidity begins to build.

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Choose White or Enriched Flours

Whole grains can dial up the sour notes.
Instead, reach for all-purpose or bread flour for a milder, gentler flavor.
Want to go even softer? Add a bit of milk, butter, or honey to round out the tang.

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Keep Fermentation Cool and Short

Sourness tends to grow during long, warm ferments. Try this instead:

• Bulk ferment for 4–5 hours around 70°F

• Cold proof for just 8–10 hours

• Or skip the fridge entirely and bake the same day

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Feed More Frequently

A hungry starter is a sour starter.
Feed yours 2–3 times at room temperature before baking if it’s been in the fridge for a while.
Well-fed = well-behaved (and less tangy).

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Reduce the Starter Percentage

Try using just 10–15% starter in your dough.
It slows fermentation and helps tone down the tang.
Bonus: this method also works beautifully for same-day bakes.

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Skip the Retard

Cold fermenting after shaping (a.k.a. “retarding”) encourages acetic acid—that signature sourdough pucker.
For a gentler loaf, proof at room temp and bake the same day.

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Add a Touch of Sweetness

A tablespoon of honey, maple syrup, or sugar can gently balance acidity.
For a pillowy texture and mellow flavor, try a milk-based tangzhong or a scalded flour paste.

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Your Everyday Soft Loaf Strategy

White bread flour + well-fed young starter + room temp ferment = a mild, sandwich-friendly sourdough.
Bake it the same day, no cold proof.
A touch of milk or honey seals the deal.