I've had the starter brewing for almost two months now...it's approx equal parts flour & water, with a little rye flour thrown in cuz I heard that helps keep it active & tangy.
The starter is bubbly & active; and I feed it a flour/water/little rye mixture every 3 days or so...also for the last two straight weeks it has been out of the fridge (I kept it refrigerated for the first month).
Now when I make a loaf, I use about 2 1/4 cups starter & 3 cups flour...sometimes all white flour, sometimes 2 cups white & one cup whole wheat.
It makes a good loaf - fluffy, crusty, tasty - but NOT SOUR!
I want that tangy San Francisco sourdough taste - but I just can't get it...does anyone know what I can do to get my starter to pack moar punch???