Flavor is elusive
I've been making sourdough for years, have used many different starters, followed many recipes, experimented with almost every baking variable one can think of, yet the flavor I seeks still eludes me. Locally, (Bay Area, home to excellent sourdoughs) I can buy several delicious sourdough loaves. The bread I bake does not compare in flavor. By comparison it is floury or insipid. I've tried different flours, baking times, starters, rising times, hydrations, you name it, but while crust, texture, and crumb will vary, flavor never does, unless I use additives, such as malt, but this is contrived or faux flavor. I want a deep flavored bread made with starter, flour, water, and salt. Any thoughts?