Partial success, but still lacking sourness Sourdough

Hello all,

I submitted a post about a week ago asking for help with sloppy dough and dense bread. After following some of the suggestions, I got my scale in and was able to make a workable dough and bake what turned out to be a delicious bread. Thank you for that.

I'm still missing the sourness though. I left the dough out on the counter for a couple hours, formed it, then let it sit in the refrigerator for 16 hours, but there wasn't an inkling of sourdough tang to it after baking. What's my next move? Should I try adding more starter, try to let it sit longer in the fridge or try something else? Once again, I really appreciate all the suggestions I got in my last post.

Recipe, for reference:

• 200g starter (1:1, water:whole grain rye flour)

• 400g water (filtered water since my tap water is reallly hard and chlorinated)

• 600g flour (500g bread flour, 100g all purpose since I ran out of bread flour)

• 10g salt

Submitted January 16, 2018 at 08:20AM by DarthGuy101 http://ift.tt/2DdMZ2p Sourdough