# How to make sourdough more sour

**URL:** <https://boards.straightdope.com/t/how-to-make-sourdough-more-sour/979005>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [January 27, 2023, 7:50pm UTC](https://boards.straightdope.com/t/how-to-make-sourdough-more-sour/979005 "2023-01-27T19:50:36Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\
**Post date:** [January 27, 2023, 7:50pm UTC](https://boards.straightdope.com/t/how-to-make-sourdough-more-sour/979005/1 "2023-01-27T19:50:36Z")

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How to make sourdough more sour:

> **[How To Make Sourdough More Sour: A Guide To Getting More Tang In Your Bread](https://www.pantrymama.com/how-to-make-sourdough-more-sour-a-guide-to-getting-more-tang-in-your-bread/)**
>
> Learn how to make your sourdough more sour depending on your personal taste. You'll learn what makes sourdough sour and how to make your sourdough tangier.

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**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\
**Post date:** [January 27, 2023, 7:54pm UTC](https://boards.straightdope.com/t/how-to-make-sourdough-more-sour/979005/2 "2023-01-27T19:54:08Z")

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^Note the info about the rye (or other whole grains). I also would do a longer ferment of the finished dough, in the fridge. Even with my regular yeast doughs, I have them in the fridge for about 3-4 days to develop flavor.

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**Author:** ![Briny\_Deep](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/briny_deep/32/17188_2.png) [@Briny\_Deep](https://boards.straightdope.com/u/Briny_Deep)\
**Post date:** [January 29, 2023, 2:05am UTC](https://boards.straightdope.com/t/how-to-make-sourdough-more-sour/979005/3 "2023-01-29T02:05:59Z")

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Thank you both. There is so much to learn. My first bake was after just 1.5-2 days of starter development – it was going gangbusters so I used it early, but I didn’t give it time to mellow or, probably, build up lactic acid. The same batch has been in the fridge for a week now - maybe after I revive it and nurse it for several more days (meanwhile making pancakes from the discard, as described at [Joe Pastry](https://joepastry.com/2008/living_the_sourdough_life/)) it will have more character.

We never did get back to the Yukon question.