Why does my sourdough taste less acidic when baked?
Whenever I taste test the dough before baking it’s always noticeably sour. Ive tried slow fermentation, high inoculation and I’ve even started adding 1% lactic acid powder per weight of flour to make it even more noticeable.
I bake for 40mins total but the bread seems to lose like 80 percent of its sour flavor. It almost tastes bland. And yes I’ve been adding salt. Am I crazy or what is happening?