Kenneth wrote:


...Perhaps some of you have experienced these changes...




Yes, both the texture and flavor of the bread change with time. I
should have waited for Ticker to return from her hunting expedition, but
I will give my best guess on the causes.

One thing, on standing the aromatics permeate through the loaf to
improve the overall flavor. Also the loaf loses water so certainly the
salt, and presumably the sour taste is more concentrated. Just
increasing the salt concentration would dial up the intensity of all the
flavor. (to a point).

Regards,

Charles