I have benefited immensely from the KA website. I am a newbie at making sour dough bread. My question is other than retarding the dough for several days to a week in the refrigerator before baking to make the bread more tangy, are there any other methods? I have heard or read that reducing the amount of water in the recipe has some effect. Is this true? I grew up on Boudin and Columbo's SF sour dough breads and would like to try to mimic them as best as possible. Thank you.

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