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POPSHow to squeeze more sour from your sourdough starter More: I've learned a lot, however, since this posting 8 months ago. A couple of things that I now know make a LOT of difference. * Make sure that at least the final rise at about 85 degrees F: It really does make a huge difference in flavor and rise. The loaf I made today was just bursting out of the pan after only 2 hours of proofing at 85 degrees. * Lengthen the fermentation time: Whatever the amount of starter you're using, deflating the dough (preferably through stretching and folding) to give the dough more time to ferment will definitely increase flavor. Of all of these, the 85 degree proof is, I think, by far the most important.