Hi Judy, the subject of sourdough flavor development is a lot more complicated than it sounds, simply because so many factors influence flavor all through the starter and bread production process. I'm currently working on a series of blogs on this subject, but I'll try to give you a very simplified answer. We find it best to cultivate the starter in a way that encourages healthy populations of both yeast and lactic acid bacteria (LAB), and to focus on flavor development when it comes time to make your bread. One of the easiest and most effective ways to increase sour flavor in your bread is to substitute a small percentage (10-15% of overall flour content) with whole rye or whole wheat flour. This flour can be added as part of the white flour called for in the dough portion of your recipe. I hope this helps! 

Barb

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