Hi J! There are a number of factors that could have contributed to that outcome. The health of your starter, the level of your dough's acids and the relationship between time, fermentation, temperature and proofing. We have an amazing three part blog series that dives into this very topic and offers remedies and tips for when your loaves are either too sour or not sour enough. I'll link them right below for your review:

How to make your sourdough bread more (or less) sour, part 1

How to make your sourdough bread more (or less) sour, part 2

How to make your sourdough bread more (or less) sour, part 3

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