I followed the guide for milder loaf. I have to say, I'm quite happy with the flavor. Here is the thing tho; I made flatbreads freshly grilled for consecutive 4 days, using same dough (refrigerated). I found the sourness don't differ much between day 1 and day 4 (which is good). I did 2 stages levain (5 hours each), and stretch and fold for 3 hours (20 min interval), without additional bulk ferment time. Then straight to the fridge. This will be my repeat batch :)

Oh, for those who are not fond of sourness like me, and not minding butter in their dough, add at least 5% butter. It won't reduce the sourness, but it balance out the overall flavor. Just like in savory cooking when we add acidity to rich dishes to balance out flavor. It works the same, but in reverse lol.

Thanks KAB!

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