this post was submitted on 30 Apr 2025
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I've been trying this method for my last several loaves, and it works well so far. My only complaint is that my bread is so much less sour! Any tips on using a frugal method like this while increasing sourness?
I had thought that a starter kept in cooler temperatures would be more sour, but so far that's not the case. I guess I could discard some and go through more builds before making dough.