Sunnye, the most common misconception about how to get sour tasting bread is that it has to do with the starter. It has more to do with allowing the finished dough produce more acid for more tang. The best way to do that is to give your finished dough a long, slow rise before baking. Try shaping your next loaf and putting it in the fridge overnight before baking the next morning. You'll be surprised what a difference it makes. Susan

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