Hi Jenifer, if you would like to add a little citric acid to this recipe, I would try about 1/2 teaspoon, or a touch more. Another option, if you happen to have a generous amount of ripe starter available (299g), you could try substituting that in place of the levain in this recipe and leave out the yeast. Rise times will likely be longer, but this should also generate a bit more sour flavor in this recipe. 

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