Lynne;
I have a couple of suggestions to create a more sour tasting bread. One is
to use more starter in the dough than the recipe calls for(be sure to
decrease the water proportionally). The second method is the one I prefer.
I allow the sponge to "work" for at least 12 and as many as 24 hours. This
increases the sourness. You can also let the dough work for 12 to 16 hours.
I once let the total working time extend to 3 days and boy was the bread
ever sour.
Good luck, Bill
I've got a wonderful smelling sourdough starter.....started. It looks
great.....smells so sour doughy....I get all excited about using it after
keeping my little pet going for 3 weeks. Then my bread and rolls I've
tried to make don't taste like sourdough at all. They taste almost like
regular bread. Any suggestions?
Regards,
Lynne