I finally managed to create a starter that seems to be doing what it's supposed to be doing. It is about 2 weeks old. I feed the starter every 12 hours 1:1.5:1.5, and it's all white wheat. I went ahead and baked a loaf (breadtopia's no knead sourdough).
I let it bulk ferment for 18 hours, at temps between 61 and 70 (it fermented during the night). The loaf is denser than I'd like it to be, but the crust is divine, so I'm not too unhappy. However, it's sour (surprise!). It may be just me (I don't like SF sourdough very much, for example). How could this already be this (relatively) sour? Is there a way to get it less sour? Also, I had hoped for more flavor overall, though that might come with time, right?