I've been making Nancy Silverton's basic white sourdough bread from her
"Breads from the La Brea Bakery" book. I've had the sourdough starter for
about 2 years and have made the bread multiple times, with great success.
However, only once, by chance, has it come out tasting "sour," a taste
which I enjoy. Does anyone have a suggestion for encouraging/enhancing the
natural sourness? Before mixing, I remove the starter from the
refrigerator and feed it for about 36-48 hours (feedings are 4-8 hours
apart). The mixed dough then sits at room temperature to double in bulk
before shaping. Once in the baskets, it rises for about 1 hour before going
into the refrigerator or cool garage for 18-24 hours. Then it sits out for
4 hours before baking. Any suggestions?
Daren