SF Dough, ferments doesn't sour
I went through the process at the suggested site "abreadeducation" , waited and checked daily after a week. It did ferment lots of small bubbles but no sense of sourness at least in the odor. Before I try baking with it, should I detect some odor of "sour" or will this only show up in the bread? I want it to be truly SF bread nice and tangy.