Well, I made the two loaves and they actually turned out beautifully!! Sadly they weren't as sour as I would have liked. When I first got my started my first loaf was fabulous, very tangy and the perfect amount of true sourdough taste. All my subsequent loaves, while good, haven't been close to that first perfect loaf. So, is it that I'm not using it often enough, does it need to be refreshed regularly in order to maintain that true sourdough flavor? I could try adding the citric acid as suggested, but I'd really like to succeed in getting that taste without artificial intervention. Any thoughts? Sheryl, it's not really the starter that controls the sourness of the bread; it's how you treat the dough. Try letting your dough rest overnight in the fridge, and your shaped loaf rest overnight in the fridge. The more time you chill your dough, the more acetic acid (as opposed to milder lactic acid) forms, the more sour your loaf will be. PJH

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