How to Develop Sour Flavor in Sourdough
I just posted this as a response to a query, but thought that it deserved to be posted as a separate topic. I spent months trying to figure this out, and there was so much inaccurate information posted on the internet on the subject, that I thought this would be useful to lots of people trying to figure out the "secret" of developing sour flavor in sourdough. It's a heck of a lot simpler than most people seem to think.
In short, there are three key factors in the development of flavor in sourdough: