Hi Mitch! While this recipe should be decently sour as written, if you'd like to increase the sourness, you could increase the amount of whole wheat flour relative to the white flour in this recipe, use unfed/discard starter that hasn't been fed in over one week, or adapt the fermentation schedule a little bit by putting the dough in the fridge after the first 8 hours of the final rise for an additional 8-12 hours. Chilling the dough at this final step will additionally boost the fermentation and flavor prior to the bake. Hope this helps and happy baking!

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