Yesterday, I stumbled upon an old TFL conversation about using kefir to get a sour flavor in bread and saw someone mentioned using buttermilk. If I feed my starter with a flour and buttermilk blend, leave it out to get happy, will that help produce a more sour flavor?
Sour sourdough is still an illusive bugger in my East County San Diego area. I've pretty much given up on it as my best efforts only produce a very mild sour flavor. My starter bubbles and grows as it should, in fact this week I left the starter out on the counter three days feeding it, the last day with a bit of rye flour, then after making the dough, let it rise in the fridge for almost two days, and still, just a hint of sour. Thanks for any input. ~ Russ