 Submitted by Paddyscake on April 12, 2008 - 6:55pm
I've been hesitant to bring this up because I thought maybe it was my imagination, but I think not.
My sourdough loaves become more sour or tangier after 2-3 days. I find on the first day a very mild sour, but after a few days it's just the way I love it. There is a definite increase in flavor. Is it just me or does anyone else experience this change ?
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Re: Sourdough flavor
No, it's not just you. Baking doesn't destroy the lactobacillus and it continues to increase the flavor of your bread as it ages.
Very interesting!