Hi Linda, in order to develop more sour flavor in this bread I would endeavor to be sure that the bulk ferment before refrigerating the dough is fairly warm (78-80F). If you don't have a proof box, consider boiling water on your stove and pouring it into a pyrex measuring cup and then placing that in your microwave, along with your bowl of dough. This creates a nice warm environment for your dough to ferment, although you may need to refresh the hot water every hour or so, and if you have an instant read thermometer, check in with the dough temperature now and then. Substituting up to a cup of whole wheat or whole rye flour as part of the flour content can also help produce more sour flavor in your bread. 

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