I don't know if others have noticed this, but it seems my sourdough bread is not static in taste after it is baked. That is to say, the longer(days) it sits around, the more sour it seems to get. It's not unpleasant or stale just more tangy.
Is there a reason for this? I have to say I'm surprised as I would have thought the baking process would have kept the resulting bread in a steady state. The bread seems to age, almost like a cheese!