I have a question for all of you sourdough experts out there. I recently made SD Guys 1 stage sandwich loaf. Both my wife and I noticed the sour tang became more pronounced after a few days. My question is do the bacteria responsible for this flaver live through the baking process and continue to multiply? Or does the flavor of the bread become more concentrated as more and more water evaporates from the bread? It just does not seem possible the bacteria could live at the 200 degree finish temp of bread. Just curious.
Da Crumb Bum