I'm glad you enjoyed our rustic sourdough and the extra tangy should hopefully work out just as well for you using the same method. There shouldn't be any surprises, and the removal of the yeast as you took diligent notice of will allow all the rise to come from the starter culture, which can take longer to complete the rise and therefore result in a "tangier" loaf due to the longer period of fermentation. I hope the new loaf goes well for you and let us know how it turns out! Happy Baking! Jocelyn@KAF

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