Hello! When my starter was new and on the counter it was very sour and I liked it . Now that it is a refrigerator mother , it has lost the sourness . What can you recommend to add to the batter to give the bread some tang? Vinegar ? If so is there a way to calculate what can be added without messing up the recipe? Thanks for your help. Joan
This is a really good question. My first instinct would be to suggest you prepare your mother the morning before Bake Day—this will give your mother a full 24 hours on the counter, and an extra feeding, which should translate into a more prominent sourdough flavor. It would mean that the volume of your mother will be about 1/2 cup larger, so you'll have to tweak the recipe slightly to adjust to that. I think this will mean at most a couple extra tablespoons of flour.
If you try this, please do share how it turns out and if it gives you the stronger sourdough flavor you're looking for!