Baked sourdough bread gets more sour with time
I bake a French country loaf quite regularly using a firm sourdough starter. The loaf turns out well and, the first day, has very little sour flavour. The next day the sourness is more pronounced and the day after it borders on tasting too sour.
Could anyone help me with this issue? I’ve looked for answers, but the only thing I’m seeing is complaints about starters, not a fully baked loaf.
Source: Fresh Loaf