Hi Shari, I think the best way to get more sour flavor with this recipe is to leave out the yeast. The longer rise times will allow for more flavor development, and you won't need to adjust the recipe in other ways. Just be sure that your levain is added when it is ripe, or just beginning to fall, which should promote a good rise in the absence of yeast. Making sure that the dough falls in the ideal 75-78 degree range after kneading will also contribute to a steady rise and good flavor development.  

Barb

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