> Miners frequently experimented with their dough to try to reduce its sourness. This works by increasing the ratio of lactic acid to acidic acid. The less aci

> Miners frequently experimented with their dough to try to reduce its sourness. This works by increasing the ratio of lactic acid to acidic acid. The less acidic acid the less sour the bread. This can be achieved with more water (firmer preferments are more sour) and higher temperatures.