I am constantly trying to improve my bread and one of the most common criticisms I received (not that there have been very many) has been from people not liking the sour flavor. They say my husband likes it a lot but I just don't like the sour taste or my kids don't like it, etc. The sour flavor of the bread is of course a result of the yeast. It can be affected by the type of flour you feed your yeast, your home environment, and how long you let it sit out on the counter. Sourdough from San Francisco tastes different than sourdough from Utah because the environment is different.
I made a discovery a few months ago that I've been meaning to share. I apologize it has taken so long. It's very simple. To counteract the sour flavor in your dough add baking soda. That's it. Easy peasy. So I now add 2 teaspoons of baking soda to my Honey Whole Wheat bread dough and voila! It's not sour. I add it to my pizza dough recipe along with a little coconut oil and maple syrup and voila! I have a wonderful donut dough perfect for frying or baking. But I never add it to pizza dough or my baguettes because I like them sour.
I hope this helps any of you that may have some picky eaters in your family. ;)
