Good question, Susan! You may be surprised to learn that the tang of sourdough relies very little on the composition of your starter, and much more on how you care for it and bake with it. The longer your dough rises, the more sour flavor you'll get. So a dough that rises overnight (or longer) in the fridge will have a much more distinct taste than one that was simply left to rise on the counter for three hours. You might also enjoy trying our Extra-Tangy Sourdough Bread recipe. Happy baking! 

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