Due to my schedule, I start the bread at 21:00 Thursday, put in the fridge, take it out Friday 6:00, shape at 13:00 and bake at 15:30.
The dough rises fine and the bread looks good. The only thing is that it comes out too sour. Are there ways to improve without changing my schedule or using industrial yeast?
your starter? Using it on the young side (a bit before it peaks) can help keep the dough less sour.
As well, doing your fermentation in a warmer spot such as 80-90 F can help too. You would have to change your schedule though. I do my fermentation during the day in a warm spot but do the final proof in the fridge and my bread has a slight tang. It is definitely not sour.
yeast water is the answer Natural yeast you keep in the fridge like a SD starter but the bread does not have a sour note.