What is this!?
I know there are legions of home bread makers chasing the holy grail of sour sourdough. I'm not one of them. Naturally, I've made some attempts at achieving sourness and they all fell short, but I was unfazed because I'm quite happy with my sourdough just the way it is. But then David (dmsnyder ) suggested I try Pierre Nury’s Rustic Light Rye Bread and I got sour!!
The question is why? Was it the firm levain? I've done that. The long, cold fermentation, or the addition of rye flour (a whopping 50 grams!)? I've done those, too. I have no clue, but now the search is on. By the way, this bread is fantastic! My only regret is I didn't slash the loaves. They would have looked much better.