This blew my mind. Everyone online is always saying stiffer starter and colder ferment for a more sour loaf. I’m now wondering if anyone out there is actually making “sour” dough. I’ve been making sourdough for years now and I made a very sour loaf first go when I changed things up according to this post. My bread was good before but now it makes sense and the taste is what I’ve been hunting for. Make a post on your social accounts about this! People will appreciate it.

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