Glad you are making progress! If you want to cultivate the sour taste, that means you want more acetic acid. There are a few things you can do to accomplish this:
-After mixing all ingredients, make sure the dough consistency is on the DRIER side, at least for the initial rises.
-Storing the rising and fermenting bread dough in a cool location, preferably in one of the coldest spots in your house. This will take longer, but develop a much more sour profile.
-Punch down the dough once or twice during the rising.
-Use whole-grain flour.
If you do one or more of these, you should notice a marked flavor difference!
Glad you are making progress! If you want to cultivate the sour taste, that means you want more acetic acid. There are a few things you can do to accomplish this:
-After mixing all ingredients, make sure the dough consistency is on the DRIER side, at least for the initial rises.
-Storing the rising and fermenting bread dough in a cool location, preferably in one of the coldest spots in your house. This will take longer, but develop a much more sour profile.
-Punch down the dough once or twice during the rising.
-Use whole-grain flour.
If you do one or more of these, you should notice a marked flavor difference!