Have patience, Art! It can take some time to learn how to best care for and use your sourdough in a way that works for you -- both in terms of flavor and time. The "sour" flavor in your starter and in your dough can be developed by varying the liquid/flour balance of your starter, and the temperature at which it's fed; as well as the temperature and duration of a sourdough loaf's rise. For example, allowing your dough to rise in a cooler environment (like your fridge) for longer, will bring out its acidity. Our Sourdough Baking Guide can be a useful tool, and you can always give our friendly Baker's Hotline a call at 855-371-BAKE to talk more sourdough. Mollie@KAF

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