Hi Dave, sourdough flavor development is a complicated subject, because not only the starter, but just about every step in the bread production process can have some impact on the ultimate flavor in your sourdough bread, and there is a lot of microbiology involved. At King Arthur we've learned that it's best to cultivate a sourdough starter that is active and healthy and rises predictably, and to concentrate more on flavor development during bread production. For more information about how to get more or less sour in your sourdough baking, check out our 3 part blog series on this subject. 

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