Robert Dodd wrote:
>
> I read somewhere that starting a sourdough from dried starter, it takes
> 30 days or so for the starter to reach maturity.
> Is this all hogwash?

Sort of. If you make a starter from grapes or other "miracle"
process, it can take a period of continuous refreshment for the
proper sourdough organisms to be introduced and take over the new
culture. In the same manner, if a dry start comes up unbalanced
or missing a componet organism, it can take a period of time to
aquire the missing componet or attain balance.

Most often, though, good dry start comes up ready to go in a day
or two. It just takes a feeding or two to adjust to the
environment and schedule in your home.

>
> ... the bread is not all that sour. What, aside from artificial
> sourness, can be done to help?

Look for ways to extend the fermentation time of the dough.
Perhaps a double rise. I would be careful that your expectations
are not being set by a product that is itself artificially
soured. Good sourdough is not of necessity particularly sour if
you are speaking of white bread.

Regards,

Charles

--
Charles Perry
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