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Message: <blockquote data-quote="Chuckie" data-source="post: 4163277" data-attributes="member: 42584"><p>Using the citric acid does make all the difference in the world between a sour-dough bread and a SOUR-dough bread.  Too much makes things a little bitter as well as killing-off too much of the natural yeast that makes the dough rise. Like with all sour-dough recipes, the amount of one ingredient or another can be a forever ongoing experiment in frustration <img src="/images/smilies/new/coffee2.gif"  class="smilie" loading="lazy" alt=":coffee2:" title="Coffee2    :coffee2:" data-shortname=":coffee2:" /></p></blockquote><p></p>