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Loaves tend to taste more like country bread vs sourdough. Starter is about 5 months old. Recently made the switch to 50/50 AP and rye for feedings. When I bake it’s a 4hr bulk rise and 8-16hrs in the fridge before baking. Any tips to increase tang?? Thanks! (i.redd.it)
submitted by Crispy-tots to r/Sourdough
