Adjusting Degree of Sourness
I've read the posts on the Silesian Sourdoughs, both the light and the dark which are found in Mr. Leaders book. These are two breads next on my list to try.
The comments on the light Silesian were that it had a more mild sour taste. Since I prefer a strong sour taste,is there a way to increase the sour in the light Silesian? Can it be through retarding or using a straight rye starter rather than using the one made with white rye flour?