Hi Mae, feeding your starter regularly will keep it healthy and allow for the best rise and flavor development in your sourdough bread, but the most effective time to influence the final flavor is during the dough phase of bread production. Two great ways to increase the sour flavor in your bread is by adding a small portion of whole grain flour (particularly whole rye) to the mix, and by refrigerating the dough during part of the fermentation. Our Extra Tangy Sourdough recipe and our Artisan Sourdough Bread recipe both incorporate refrigeration in order to increase the sour flavor. Barb

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