How quickly does your sourdough starter rise?
I'm trying to get my starter to produce a more sour flavour. It's about 3 months old, and I feed it pretty much daily, with Hovis extra strong white, sometimes Allinson wholemeal, and sometimes Rye. Sometimes a mixture of white & rye, or white and wholemeal. So it's a hybrid, depending on what is available. It's normally at around 100% hydration, and often a bit stiffer than that - I'm not always good at measuring, so just do it by feel/eye or just how the flour comes out the packet. I followed Dan Lepard's recipe for the starter, using yoghurt and organic raisins, rye and white flour.
Currently it peaks at around 4/5 hours. It's kept in my kitchen which is around 20 degrees celsius, and sometimes in the fridge if I'm not baking. I normally bake nearly every day. Does the sour flavour depend on how long the starter takes to ferment? Or how long you prove the bread?
When making the bread, I normally leave it to autolyse for 30 mins before adding the salt, leave for 1-2 hours before folding, then leave again, fold once more, then shape the dough and let it rest in the fridge overnight (aroudn 8 hours) before returning to room temperature and cooking in the morning.
Thank you for your help!