Sourdough is fun and delicious. It is not an especially simple bread, although I would hardly call it difficult. The main factor is whether the sourdough starter is active enough. Mine just sat in the fridge for a bit too long and I've spent the last few weeks feeding it twice a day to get it up to strength. My sourdough is good but not great. It is never sour enough and that really frustrates me. Well, I have a solution.

1. I will use two different sourdough starters. This comment on The Fresh Loaf addresses the double starter approach. I will have one highly active starter to leaven the bread and one cool-fermented starter to help with the sour taste.

2. The sour starter will include 10% whole wheat four. This will help accentuate its sourness.

3. The sour starter will ferment in the refrigerator at 50% hydration for 36 hours before use.

4. The active starter will be returned to 100% hydration (it is currently at 50%). I'm planning on twice-a-day feedings for the next 36 hours as I increase its hydration.

5. I will de-gass the dough after the first bulk ferment and give it a second bulk ferment (should take longer) before proofing.

6. I will keep the dough at or below 72 degrees (or try my best to).

7. Unfortunately, I do not have time to let the dough proof overnight in the fridge. I am hoping that the all-day baking process will be sufficient.

I also plan to do a 12 hour cold autolyse for the dough. What can I say? I like air holes.