I've been tempted once or twice, even have some in the cabinet but I end up playing with the process to develop the sourness naturally. So far, my best luck has been to extend ferment time in the refrigerator. My last two bakes I went 24 hrs. They had a good tangy flavor.
I've been tempted once or twice, even have some in the cabinet but I end up playing with the process to develop the sourness naturally. So far, my best luck has been to extend ferment time in the refrigerator. My last two bakes I went 24 hrs. They had a good tangy flavor.