I too love my sourdough bread very sour. I have been trying to mimic a sourdough loaf made by Boudin Bakery in San Francisco. In my opinion, the best sourdough ever....
Specifically, I have been trying to figure out the crust. It’s chewy, smooth and glossy and covered with tiny bubbles. (See photo). The loaf itself is rustic and airy and just delicious. I have been told that misting your dough with water just before baking is a way to achieve this crust. Does anyone else have any suggestions?
Lastly, is anyone interested in trading sourdough starters? I like mine but I am always interested in trying others.