I would like to be able to regulate the sourness of my bread and make it less sour.
I have a sourdough which I maintain twice a day at 100% hydration and 22 degrees Celsius.
I bake every morning and have a set routine which I would like to maintain: I feed the sourdough at 0800 and 2000. at 2000 mix the dough (200g sourdough, 600g flour, 350g water) and let it rest at 22 degrees Celsius until 0700 when I bake.
I will try reducing the hydration of the sourdough. Other than that what can I do in order to get a less sour bread? I would like to maintain the 12 hours rising time and the feeding schedule I have today.