Missing the Zing in my dough
I have been making bread weekly for 3 months now and ever since I've began I wanted to get into making my own sourdough. Unfortunately My starters never turn out right. I can get the starter up and working, it rises my bread but the finished product has very little, to no sourdough flavor. I understand that bacteria is responsible for the sour flavor but somehow I do not have enough. How can I get more bacteria into my starter? I've tried leaving them covered, uncovered, starting them with water, or juice for an acidic environment. Should I just keep using and feeding it until the flavor develops? Any help would be appreciated.