Looking for Sour
How do I treat my starter to significantly increase its sourness? I have a good sturdy starter and I have baked (and read this blog) enough to deal with slack doughs and retardation in the refrigerator, but none of my approaches so far have produced a real "tang".
Should I do something with the starter itself, or do the lactic acid bacteria develop in the loaf? Should I feed the starter, get it active, then stick it in the refrigerator for some unknown time to get sour(er)? Should I take my standard starter, make, say, some ciabatta dough and then proof the dough in the refrigerator?If I leave the dough refrigerated for two or three days will it get more and more sour?
Sorry for the flurry of questions, but I'm going in circles on this one. What am I missing?