not sure I'd want to either as I don't particularly enjoy overly sour bread (and it doesn't sell well here either), however wouldn't acetic acid be closer to the mark?
I do feel that working on your starter and technique would be more worthwhile thing to do though - many posts here about doing just that and relatively recently too.
if you want to increase the sourness quotient, vinegar (which is really diluted acetic acid) would be a better solution than citric acid but as Gordon says work on the starter to achieve the desired sourness. Personally, I just like the hint of sour flavor rather than something that is full blown.
not sure I'd want to either as I don't particularly enjoy overly sour bread (and it doesn't sell well here either), however wouldn't acetic acid be closer to the mark?
I do feel that working on your starter and technique would be more worthwhile thing to do though - many posts here about doing just that and relatively recently too.
-Gordon
if you want to increase the sourness quotient, vinegar (which is really diluted acetic acid) would be a better solution than citric acid but as Gordon says work on the starter to achieve the desired sourness. Personally, I just like the hint of sour flavor rather than something that is full blown.