Spiked sour dough

This last weekend I decided to give the basic sourdough another go.  However I was not going to rely on the wild yeast giving me the loft I crave so I decided to "spike" the dough with some active dry yeast.  And indeed, rise it did!  I got a little creative on my slashing and was pleased with the look.  If you look close, you can also see some fun cracks on the bottom of the crust.  This loaf was quickly devoured during dinner and the kids love it.

The only thing I'm a little surprised with is how subtle the sour flavor is.  I've been expecting it to be more sour and I'm tempted to start experimenting to see if I can get more of the acidic flavor to come through.