Increasing Sourdough Tang
I'm pretty new to sourdough bread, but have made some very nice bread with crust and crumb. I've been lurking and learning from this forum. That said, i desire more tang. I've experimented with adding 1/2 tsp citric acid per loaf and 16 hour fridge proofs, which has helped...but I still want more and better tang.
I have read the pro/cons of pre-fermenting is various %'s and/or buying a supposedly really sour starter. My basic approach has been Robertson's but with hydration increased to 80%.
I am quite happy with the bread other than I want more tang.
So any suggestions of things to try, directions to head, etc will be greatly appreciated.
Thanks in advance