bread not sour enough!
Help! my starter is great but my bread is not sour enough! here's my formula:
Feeding every 12 hours 1:1:1 (retained starter, flour, water) with 50% reduced bran flour, 25% whole wheat flour and (recent change to get more sour flavor) 25% rye flour and I keep it on the counter at about 65-70 degrees right now. Doubles like a champ every 8-12 hours.
I am using Dan Lepard's pain au levain recipe...1 cup starter per loaf, autolyse 15 min, brief hand knead, S&F every 45 min (4x) bulk ferment at about 65 degrees (dough temp is around 73 degrees). Pre-shape, rest, shape and proof (sometimes for the recommended 2 hours at room temp, sometimes for 12-24 hours @45 degrees. Continue proofing (if cold) 1-2 hrs at room temp, bake per usual. Getting great crust, great crumb, oven spring etc...but barely ANY sour flavor. What's strange to me is that my starter tasted straight is so sour it makes my mouth pucker...but none of it shows up in the finished product...what to do? Thanks for your help :-)