If you are just starting out baking then this is something to get into later. Once you have mastered your loaves then you might want to get into the finer details of controlling flavour. An area I have spent a long time working with is controlling the base flavour of sourdough. I have learned that this is actually down to a combination of many factors. In this video tutorial, Vanessa explains what homofermentative and heterofermentative bacteria are and how the presence of these in your starter can affect the flavour of your sourdough. To access to the most comprehensive online sourdough course and our library of video tutorials, sourdough recipes, expert interviews and tips, subscribe now to The Sourdough Club. Learn to make Sourdough and you can order a free starter to get you going. Start your journey today & discover why sourdough is the healthiest bread. Find out more about how sourdough is the healthiest bread, and apply our 7 core principles to your baking to help your digestion & benefit your overall health & wellbeing. There is a world of information inside the club with core knowledge, so you learn to understand sourdough and a have whole community of bakers to support you. It's alive with baking and conversations, with the latest research, tips, regular inspiring recipes and brilliant webinars, an interactive forum, as well as discounts for members. You also get updates with news to be in the know before anyone else about the latest books by Vanessa Kimbell, and courses at the Sourdough School. To join the Sourdough Club click here If you are not able to join at the moment then please subscribe to our Sourdough Club magazine and keep up to date In the meantime, please do follow us on Instagram & Facebook LOVE BAKE NOURISH
How To Control The Flavour Of Your Sourdough
In this tutorial, you will learn about the meaning of homofermentative and heterofermentative bacteria and how their presence can affect the flavour of your sourdough.
You will understand what homofermentative and heterofermentative bacteria are and how the flavour of your sourdough can change depending on which bacteria are present in your starter.
All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.