Hi Julie, if you have an active and well-maintained starter then you're really most of the way towards achieving great flavor in your sourdough bread. Try incorporating a refrigerated shaped rise into your sourdough bread baking, as illustrated in our Artisan Sourdough Bread recipe and our Pain Au Levain recipe. The extended overnight rise in the refrigerator encourages more acetic acid development, and should result in more sour flavor in your bread. Barb

• Reply