How to Make Sourdough MORE SOUR

my daily sourdough bread Natasha Krajnc

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Ferment with unchlorinated spring or filtered water with a pH around 6.5-7.

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Allow for long, slow fermentation of at least 4-12 hours

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Ferment starter and dough at cooler 65-75°F temperatures

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Refresh starter frequently at its peak rise.

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Use a mature, bubbly, pleasantly sour starter for maximum acid contribution.

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Natasha Krajnc

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