sourdough with an unexpected result
I've just baked my second batch of sourdough bread. The crust is chewy and the interior is chewy as well. Nice crumb and perfect. Mostly. Question: Shouldn't the bread have a bit of a 'tang' to it's flavor? Mine doesn't. Will the sourdough starter change in time? I assume it will. Is there something I can do or should have done? Or, is it suppose to be this way?