not so sour dough bread, why?
Hello, I have been making (or trying to) sourdough bread for about a month, but I can’t seem to make a loaf with the sour flavor L My problem; The bread looks and tastes great, but not really sour.My recipe;1 1/3 starter2 ½ bread flour1 1/3 water (bottled)2 tsp sea saltI add the flour and water, mix, let sit for 20 minutes, and then add the starter and salt, mix for a few more minutes and cover with plastic wrap and let sit in a ceramic bowl for 1 hour (78 degrees).Uncover, fold and cover for 1 hour (78 degrees).Uncover, fold and cover for 4-5 hours (78 degrees).I Shape the bread, and place it in bannetons, wrap in plastic and refrigerate until the following morning.I remove the dough from the fridge, let come to room temp (1-2 hours) and bake.475 (covered with a metal roasting lid) for 10 minutesRemove lid, lower to 420, bake for 20 mins or until done. The bread has a great taste, looks great, smells a little like sourdough, but it’s not sour. My starter is a liquid starter. I feed it twice daily.Its approximately 2 cups of starter, so I pour off 1 cups starter, add ½ bread flour & ½ cup bottled water, mix (with a clean wood spoon) and let site in. it will bubble up in no time flat.I do this in the morning and the evening, around 12 hours apart. About once a week I use a little rye flour and whole wheat flour in the starter also. What am I doing wrong? How can I increase the sour flavor?