Two loaves of the most sour sourdough bread I've ever baked
I started baking bread about 3-4 months ago, and started baking sourdough almost 2 month ago. I've been loving it -- the process and obviously the products :)
I made two loaves this morning. I think because the levain was entirely whole wheat and was fermented at a high temperature (83F), these two loaves are exceptionally sour. I don't think I've ever had any sourdough bread (homemade or store bought) as sour as these two. One loaf was retarded for 8 hours, and the other 12 hours, but I don't think there is a noticeable difference between the two in terms of taste.