Hi Frank, we actually have a whole 3-part blog series on how to develop sourer flavor in your bread. Part 3, in particular, offers some tips for achieving more sourness and some recipes that are likely to get you there. One easy way to do this is to substitute some whole wheat or whole rye (pumpernickel) flour as part of the flour content in the dough portion of your recipe. Substituting as little as 10-15% of the flour content with whole grain flour may give your bread the sour boost you're looking for. 

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