Kim, it's actually pretty hard to get good, strong sourdough flavor using a bread machine, in my opinion; the flavor comes mainly from long rises, rather than how sour your starter is. To use your bread machine, I'd say your best bet is to add 1/8 to 1/4 teaspoon or so of "sour salt" (citric acid) to the dough, which will really beef up the sourness of the loaf. Good luck - and congratulations on your first sourdough loaf! PJH

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