Part 6/8:
When it comes to improving the taste, the type of flour used can profoundly impact the final sourdough product. Matthew cautions against making blanket statements regarding flour type and encourages bakers to experiment with different inoculations and fermentation styles to achieve distinct flavors.
Both bakers agree that incorporating whole grain flour increases the acidity and, consequently, the sourness of the bread. This contrasts with bread made using different starter techniques to coax out sweet notes, further highlighting the necessity of experimentation in flavor development.