I've just started down the sourdough road and have been having some success following the Sourdom beginner's starter and the Pane Francese recipes (no yeast version).
I'm keen to start adding things to my bread, for instance pitted kalamata olives and fresh rosemary, and am wondering where in the process these should be added?
My bread has had a nice texture but is not particularly sour. Will this improve with time as my starter ages? Or are there other things I could do to get a more sour flavour?
Finally, I was looking at the cane bannetons for sale on this site but realised they are for considerably large loaves than the pane francese recipe makes. How do I go about increasing the amount of dough. Just increase everything in the same ratios?