While traditional methods of sourdough baking rely on long fermentation times and even cold fermentation to enhance sourness, they don't always guarantee that extra tangy punch some of us crave in sourdough.
If you've never tried adding citric acid to your sourdough before, this is your chance to achieve consistent sour perfection in every loaf.
– active sourdough starter – warm water – all-purpose flour – salt
In a large bowl, mix the active starter with warm water, salt, and citric acid. Gradually add flour, forming a shaggy dough. Let it rest for 30 minutes.
Let the dough rest in a covered bowl at room temperature for its first rise, allowing for bulk fermentation.
In the first hour of bulk fermentation, do 4 sets of stretch and folds, approximately 20 minutes apart.
To perform the stretch and folds, start by gently grasping the edge of your dough. Pull it upwards, then fold it across to the opposite side.
Once the bulk fermentation is done, move your bread dough to a floured work surface and shape it: Fold the edge of the dough to the center, turn it a bit, and fold the next edge.