Great question, Roy!. Our former head bread baker used to say that "sourdough isn't sourdough until the next day." The sour flavors truly develop significantly after a resting period, but one of the main reasons that cooling is important to us is that if you slice a hot loaf, steam will escape. That's moisture leaving the loaf, causing it to dry out faster. But, bread and baking, in general, is completely subjective and everyone has different tastes, so go with what you love! Annabelle@KAF

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