Not SourEnough.

The bread tastes fine but could be any loaf. There's no distinctive tang, no complexity. It could have been made with commercial yeast. It tastes like nice white bread.

Watch: Not Sour Enough
sourdough fixes

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1. most common

   No cold retard

   Baking the same day after a short final proof produces the mildest flavor. Acidity develops over time, especially in the cold — which is why an overnight fridge proof is the single biggest tool for increasing sourness.
2. common

   Too fast fermentation

   A warm kitchen with an active starter can move through bulk fermentation in 4–5 hours. There's not enough time for the bacteria to produce significant acidity. Speed is the enemy of tang.
3. common

   100% white flour

   Whole grains — especially rye — contribute fermentation speed and flavor. An all-white loaf will always be milder than one with 10–20% rye or whole wheat.
4. occasional

   Young starter

   A starter under 6 months old hasn't yet built the complex microbial community that produces nuanced acidity. Older starters tend to produce more complex, consistent sourness.

1. Nothing for this bake

   You can't add sourness after baking. Enjoy the mild loaf as is — it's still good bread. Plan for more tang next time.

1. Add a cold retard

   After shaping, put the dough in a floured banneton, cover tightly with plastic wrap, and refrigerate overnight — 8 to 16 hours. Bake straight from the fridge. This single change produces the biggest jump in sourness.
2. Extend bulk fermentation

   Let it go a full hour longer at room temperature. More time = more acid. Watch for overproofing — use the poke test before shaping.
3. Add 10–15% rye flour

   Replace 10–15% of your white flour with whole rye. Rye adds fermentation activity and a noticeably earthy, tangy flavor. It also improves crust color.
4. Use a stiffer starter

   Reduce your starter hydration from 100% to 65–80%. Stiffer starters favor acetic acid production — the sharp, vinegary tang. A small change in starter hydration has a meaningful effect on flavor.
5. Extend the cold retard even longer

   Push the cold retard from 12 to 24 hours if your schedule allows. The longer the cold ferment, the more acetic acid develops. The loaf will be noticeably sharper.