"Cheating" on the sourness
Happy New Year to all!
I've read and experimented with numerous approaches for getting a more "sour" starter and resulting bread. None of my attempts have produced anything approaching the "tang" of genuine SF-type bread.
Has anyone had experience in supplementing their sourdough-leavened dough with either citric acid or lactic acid? The lactobacillus produces lactic acid, but I can never seem to promote its vigorous growth in my starter. ...I'm ready to "cheat". What about sources? Citric acid seems to be vitamin C, but the only lactic acid supplements are for skin peels!
Any help welcomed.