What a fabulous recipe! I was thrilled to find this after struggling to make my regular KAF sourdough fit into my schedule. The first loaf was just perfect. The second loaf (made as closely to the first as I could, ingredients - whole wheat and white - and time wise) was great too, but not quite as sour. Is there a trick to playing up the sour taste of sourdough? A longer rise, perhaps, or less/more whole wheat? My husband loves the texture and the incredible crust, but would like it to be more sour.

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