Hi Nancy, sourdough flavor development is a complex subject because so many factors can influence flavor throughout the bread making process, and quite a bit is happening on the microscopic level. Here at King Arthur we've been learning a lot from microbiologist and sourdough baker, Debra Wink, who teaches as a guest instructor in our Baking School. 

According to Debra Wink, maintaining a healthy and active starter that is fed regularly and consistently will offer the best chance at achieving a great rise and flavor in your bread. This will ensure healthy populations of both wild yeast and friendly bacteria that will be capable of doing the work involved when it comes time to bake your bread. 

It's during the preferment and dough stages of development that you can direct your "workers" in the flavor direction you prefer, although it's difficult to give you a simple if you do A, you will achieve B (sour flavor) type formula. 

Things that tend to contribute more sour flavor: 

1. Substituting 10-15% whole rye or whole wheat flour for some of the white flour in the dough portion of the recipe. Rye flour, in particular, tends to deliver more sour flavor, but may also contribute to a denser structure. 

2. Allowing adequate warm room temperature (78-80 degrees) bulk rise time before refrigerating the shaped loaf. This warm bulk rise will allow for enough bacteria development (which is the major contributor when it comes to flavor). The bacteria will slow down considerably when it hits the refrigerator, but refrigeration can affect the ratio of acetic acid in relation to lactic acid, which may further influence flavor. 

3. Using a preferment or starter that is slightly past its peak of rising when added to the recipe. A liquid preferment tends to contribute to more sour flavor than a stiff preferment. 

Here are a few recipes that tend to deliver more sour flavor: Pain de Campagne, No Knead Sourdough Bread, and Vermont Sourdough. 

I hope this helps! Let us know how it goes. 

Barb

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