What haven't I tried to get a sour taste
Can't get my sourdough sour. I've tried: stiffening it, long cool rise, adding rye, adding vinegar, extra feeding, starving it, and probably a few other things. Usual routine is approx 50% hydration, store in fridge all week, refresh a few times before baking sat or sunday. It's a very healthy starter with plenty of rise once refreshed, just not sour. Tried a sourdough from the bakery around the corner and they taste almost identical. Any thoughts?