How to Make Sourdough Bread Less Sour

Sourdough bread is known for its depth of flavor, chewy texture, and rustic charm. However, for some bakers, the tangy, sour flavor can sometimes be a bit too intense. If you love the health benefits and process of sourdough but want a milder flavor, you’re in luck. By tweaking a few factors in your sourdough routine, you can significantly reduce its sourness while still enjoying a delightful loaf of fluffy, homemade bread. If you are just getting started making sourdough bread, check out my beginner sourdough bread recipe.

1. Choose the Right Flour

The type of flour you use can greatly influence the flavor of your sourdough. Whole grain flours, like whole wheat or rye, tend to produce more sour bread because they contain more nutrients and minerals that feed the bacteria responsible for tangy flavors. To reduce sourness:

• Use a higher proportion of white bread flour, which has a milder taste.
• Experiment with unbleached all-purpose flour for a neutral flavor profile.

2. Adjust the Fermentation Time

Fermentation is the key to sourdough’s distinctive flavor. The longer the fermentation, the more lactic and acetic acids develop, creating sourness. To tone this down:

• Shorten the fermentation time: Allow the dough to rise just until it doubles in size, which often takes 4–6 hours at room temperature, depending on conditions.
• Use a warmer environment: Try to keep the temperature of your home as close to 78F as possible. This temperature is optimal for yeast to grow. Higher temperatures are more favorable for lactic acid bacteria, which is what gives sourdough bread its sour flavor. Do not place your bread in the oven with the light on or using your oven’s bread proof setting. This setting typically will increase the temperature to around 95F, which is too high for optimal yeast growth. 

3. Feed Your Starter Frequently

An underfed starter tends to become more acidic, leading to tangier bread. To maintain a balanced flavor:

• Feed your starter regularly, even when not baking, to keep it active and mild.
• When you are ready to make bread, feed your starter with a 1:2:2 ratio (starter:flour:water by weight).  Check out my post on how to make a sourdough starter for more guidance on caring for your starter.

4. Don’t Mix in the Hooch

Hooch is the black liquid that appears on the surface of a sourdough starter that hasn’t been fed in a while. If you don’t bake regularly, your sourdough starter may develop some of this hooch. This happens because the lactic acid bacteria ferment all the available carbohydrates from the flour. The hooch is the byproduct of this process.

Many sourdough bakers mix in the hooch, but I highly recommend you do not mix it in. Hooch is very acidic and can negatively impact not only the flavor of your bread, but also the health of your starter. 

Instead, skim off the hooch before feeding your starter. 

5.  Use Your Starter at Its Peak

Use your sourdough starter when it peaks for the best results. It can be used over a wide time range. However, it becomes more acidic (and therefore sour) the longer it sits after peaking.

6. Increase the Amount of Starter In Your Recipe

If you are proficient at adjusting recipes, you can try increasing the amount of sourdough starter you use. This will allow it to rise faster and therefore will shorten the fermentation time. This will reduce the sourness of the bread.

7.  Skip the Cold Proof

That’s right. You do not need to cold proof your dough. Cold proofing the dough (allowing it to rise in the refrigerator) will make your bread more sour. This is simply because the bread is allowed to ferment longer. 

Fermentation results in sour flavors because the lactic acid bacteria is allowed to ferment more of the carbohydrates in the dough. The byproduct of this process is lactic acid, which is what gives sourdough bread its sour flavor:

• Once you complete your bulk fermentation and have shaped your dough, bake it! 
• If you do choose to complete a cold fermentation, shorten the time. A shorter cold proof will give the dough enough time to develop flavor without becoming overly tangy.
• Avoid extended cold proofs beyond 24 hours, which can lead to excessive acidity.

8. Add Sweeteners

For those who enjoy a touch of sweetness in their bread, consider adding a small amount of sugar, honey, or maple syrup to the dough. These ingredients can counterbalance sourness and add complexity to the flavor. Check out my pumpkin sourdough bread recipe for a delicious idea.

9. Try Sourdough Discard Recipes to Get Used to the Tangy Flavor

If you are having trouble adjusting to the tanginess of sourdough bread, I highly recommend trying some sourdough discard recipes. These recipes often have flavors that mask or balance the acidity of sourdough. This will help your family and your palate get used to the flavor sourdough bread is known for. I have tons of recipes on this site but here are a few of my most favorite and popular sourdough discard recipes:

• Sourdough Lemon Bars
• Sourdough Shortbread Cookies
• Sourdough Maple Pecan Scones
• Sourdough Cheese Crackers

Final Thoughts

Making sourdough bread less sour is all about understanding the delicate balance of ingredients, timing, and environment. By experimenting with these adjustments, you can create a loaf that’s perfectly tailored to your taste. Whether you prefer a hint of tang or a completely mild flavor, sourdough is a versatile canvas for your culinary creativity.

What are your favorite tricks for mellowing out sourdough bread? Share your tips in the comments below!