I recently baked a loaf of sourdough and after baking it was nice and sour. The next day, I could barely taste the sourness. I did a cold retard of about 18 hours, not by choice but it was over the holidays and things were hectic. I'm going for as sour as I can get, and its disappointing when it comes out at first nice and sour. Then a day later, it tastes bland. Please advise . Thanks!