Looking for a tangy whole wheat sandwich loaf
I enjoy baking sourdough bread in my pullman pan. It works great for toast at breakfast and sandwiches at lunch. The flavor and texture are just right.
But I long for tangy. I'd like to figure out how to get to too sour so I could backoff to just the right level of tang.
I often bake a minor variation on this formula by txfarmer and I've tried several others. I use Carl's 1847 starter and have tried others. I've retarded in the fridge, etc. I've even tried adding various acids with mostly unsatisfactory results.
I'm beginning to experiment with low inoculation long ferment. I just made a pretty sour white loaf using this approach. Today I'm going to attempt a sandwich formula.
Any guidance on really sour, soft, whole-wheat sandwich bread?