I have my Mom's starter from the 1980s. This starter is fed with potato flakes/sugar. My bread turns out very nice but a little on the sweet side. I love Sourdough bread and would love it to taste more sour. Can you elaborate on your comment above about the sourness in the bread coming mostly from the way the dough is handled? Specifically, do you refrigerate the shaped dough after it has risen? Do you bake it right out of the fridge or do you have to rise it again? Thanks!

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