Chewier sourdough bread
I have been baking with a sourdough starter that I like a lot. I mix it up in the evening, let it overnight in the oven (with a pilot light, lucky me!) and then mix it up in the morning. (Ankarsrum mixer, lucky me again) I rise it the second and third times in the oven too, and it takes about 90 minutes each time. Taste is great, but I would like it a little chewier. Would slower rising help make it chewier?