20 minutes ago, Smithy said:
Please say a little more about this. Do you have an idea about how much lemon juice to add? Does the lemon juice affect the flavor? I've gone off the whole sourdough business (for about the fifth time) because my results are never as satisfying as what I can get in many grocery stores these days. The bread isn't sour enough to suit me, AND the texture isn't as nice as yours.
Nobody asked me, but I used to be quite a bread baker, so I thought I would offer my bit from the Fresh Loaf Site. It discusses vitamin C rather than lemon juice.
“Vitamin C is also used as a regular ingredient in commercial sourdoughs - it has beneficial effects on yeast [improved rise] and gives the sourdough a sour tang that would require too much time to produce naturally. The amount for home bread making is very small, on the order of a 1/8 to 1/4 teaspoon per loaf. King Arthur sells "sour salt" which is ascorbic acid to acidify breads to give them an increased sourdough tang.”
and here’s something about using lemon juice from the same site:
https://www.thefreshloaf.com/node/33316/lemon-juice-secret
