One of the best things about making sourdough bread is the signature tangy flavor. However, if the flavor becomes too sour, it can be off-putting, especially if you prefer a milder taste or are baking for kids. Whether you’re making a sweet sourdough recipe or simply prefer a gentler flavor, this guide will teach you how to make sourdough less sour naturally. These tips can also be used in reverse if you want to make your bread more sour.
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- Why Is Sourdough Sour?
- 1. Feed Your Starter More Frequently
- 2. Rinse and Refresh Your Starter Regularly
- 3. Use a Less Fermented Starter
- 4. Switch to White Flour in Your Starter
- 5. Use a Shorter Bulk Ferment
- 6. Keep Dough Warmer During Fermentation
- 7. Skip or Shorten the Cold Proof
- 8. Add a Bit of Commercial Yeast
- 9. Increase the Flour-to-Starter Ratio
- 10. Use Milk or Sweetener in the Dough
- Conclusion
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Why Is Sourdough Sour?
Sourdough is sour because of the acids produced during the fermentation process. When you mix flour and water and allow it to ferment, yeast and bacteria begin to grow. The yeast makes the bread rise, while the bacteria produce acids that contribute to the flavor.
Two Acids Produced in Sourdough:
- Lactic Acid: Smooth, tangy, and mild (like in yogurt or buttermilk)
- Acetic Acid: Sharp, vinegary, and more intense
Cooler, slower fermentation increases sourness (especially acetic acid), while faster, warmer fermentation results in milder bread.
1. Feed Your Starter More Frequently
The more time your starter is allowed to ferment, the more sour it becomes. Feeding your starter more often reduces the time bacteria have to produce acid, resulting in a milder flavor.
2. Rinse and Refresh Your Starter Regularly
Over time, an underfed starter builds up excess acid. Giving it a “deep clean” can help reduce sourness:
- Discard all but a small spoonful of starter
- Feed it with a high ratio of fresh flour and water (e.g., 1:5:5)
- Do this 2–3 times over a day or two before baking
This flushes out accumulated acids and encourages a balanced microbial community.
Alternatively, only feed your starter as needed for your recipe. Leave a small scraping in the jar and feed it fresh flour and water, this helps avoid excess discard and can maintain mildness over time. This is the method i use.
3. Use a Less Fermented Starter
Use your starter at peak rise (usually 2–4 hours after feeding). A younger starter contains less acid because the bacteria haven’t had time to build it up. Yeast is more active early on and focused on producing carbon dioxide, which gives you rise without as much sourness.
4. Switch to White Flour in Your Starter
Whole wheat and rye contain the bran and germ, which are rich in minerals that feed bacteria, producing more acid. White flour is mostly endosperm, with fewer nutrients, so less acid is created resulting in a milder flavor.
5. Use a Shorter Bulk Ferment
Long fermentation builds up more acid. Opt for a 4–6 hour bulk ferment at room temperature, or shorter if it’s warm. If you need precise control, a bread-proofing box set to 75–78°F is ideal for reducing sourness.
6. Keep Dough Warmer During Fermentation
Cooler temps favor the production of acetic acid (more sour), while warmer fermentation favors lactic acid (milder). Keep dough warm (around 75–78°F) for a gentler flavor.
7. Skip or Shorten the Cold Proof
Cold proofing builds a tangy flavor without over-fermenting the dough. To reduce sourness, skip the cold proof or shorten it significantly. A room-temperature final proof will yield a softer, less acidic flavor.
8. Add a Bit of Commercial Yeast
Adding a small amount of commercial yeast speeds up fermentation, reducing the time available for acid buildup. This makes the dough less sour and can enable same-day baking. Use sparingly to maintain the benefits of wild fermentation.
9. Increase the Flour-to-Starter Ratio
I recommend a 2:1 flour-to-starter ratio when feeding your starter. This gives your starter more food, making it happy and active, and also dilutes the acids already present.
Check out my post on How to Feed a Sourdough Starter for more on feeding ratios and maintenance.
10. Use Milk or Sweetener in the Dough
Milk contains proteins and minerals that buffer acidity. It also has fats and sugars that soften the dough’s flavor and texture. Sweeteners like honey give the yeast more to feed on, which speeds up fermentation and reduces sourness. Lactic acid bacteria are less efficient at breaking down simple sugars, so yeast gets a head start and produces more gas and less acid.
Conclusion
A mild sourdough loaf is all about tweaking your fermentation, flour choice, and starter habits. The key to how to make sourdough less sour naturally lies in adjusting these elements and experimenting until you find the flavor that works for you. I highly recommend keeping notes about what you change from bake to bake. Let me know your tricks for reducing the sourness of your sourdough starter in the comments below
