Thank you. The loaf was amazing. Soft and mellow interior and crusty on the exterior. My friends said we want more sour but they still seemed to eat the whole loaf. So, I am doing what you suggested above. Using recipe that calls for long fermentation process and going to use the same baking method. My next loaf I am using acidic acid (please don't tell the purists among us.) Going to compare the two loafs both made the same way but one with 3/4 tsp of acidic acid. Thank you!

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