Tangy & Slightly Sour: The natural lactic and acetic acids produced during fermentation give it a pleasant tartness. Some loaves are mildly tangy, while others (especially those fermented longer) can be quite bold and sharp.
Tangy & Slightly Sour: The natural lactic and acetic acids produced during fermentation give it a pleasant tartness. Some loaves are mildly tangy, while others (especially those fermented longer) can be quite bold and sharp.