Increasing sourness with no-knead bread
From what I’ve read, there are basically two approaches to increasing the sourness of sourdough: higher proofing temperature, and adding whole grains/rye.
If I’m using the no-knead technique, doesn’t that make the former more difficult? Part of the concept is letting time do your work with the gluten formation. Would higher proofing temperatures “imbalance” things?
On a different note, based on sourdoughs I’ve tasted, sometimes rather than there being a strong, pleasant tang, the sourness translates into harsh vinegariness. How is the latter avoided?
Source: Fresh Loaf