Here's how to get that sour taste in your sourdough bread.
Pick an extremely busy week to bake, with only after 5 hours to do it and
at least one social engagement during one of the evenings.
1. Remove starter from refrigerator and add flour and water. Let sit
overnight.
2. Because you sleep late the next morning and don't have an extra 15
minutes to mix your bread recipe, throw another cup of flour and some water
into the starter and go to work.
3. That evening after your social engagement, mix up part of your bread recipe:
The required amount of starter
liquid
sugar and salt
enough of the flour to make a muffin batter consistency.
Put your remaining starter back in the refrigerator and go to bed.
4. Get up 10 minutes early and add the shortening and rest of the flour to
the bread. Knead, throw a dishtowel over the bowl and go to work.
5. As soon as you get home after 5, form loaves and let them rise. Figure
out what time you have to go to bed and put the bread in the oven 45
minutes before that no matter how little it's risen.
WARNING: These could be bricks, but they'll be REALLY sour bricks! In
fact, I almost threw those three loaves away ... you know that's sour
because I never throw any decent food away! But then I discovered the dogs
loved it, so they've been getting it 1/4 slice at a time.