I know there are plenty of post on this topic, I have read most of them. and I know this subject has been beaten to death. However, has anyone successfully changed the effect their starter has on the sourness of their dough. My starter is about 8 months old, I have tried many things to my starter and or dough hoping I could produce a more sour dough , changing my starter to 50% hydration, long proofing, or fermenting overnight of dough, feeding my starter less for more sourness, as well as just making sure its healthy and well fed, adding rye flour to starter, keeping on counter feeding couple times a day, keeping in refrigerator feeding less, mixing a weak fed starter for sour with a well fed starter for rise . Nothing really seems to noticeably change the sourness of my dough. I am thinking of ordering a very sour starter from a reliable source freeze some and then if it starts to eventually loose it's sour taste and change to my local area flavor , as some people says it does I can revive some from frozen again and always have a real sour flavor. I would rather be able to morph my starter in one that will produce a real sour flavor. Just want to know if anyone has successfully made a real sour flavored dough from their starter which usually produces a great bread but not sour. The only thing I haven't really tried is a very long retard more than 24 hours. Retarding overnight doesn't seem to help. When I actually taste and smell the starter it has what I'm looking for It's just amazing to me that I can't get that flavor into the dough. I know all to well that a starter that smells and taste really sour doesn't necessarily produce a sour dough. I know I can add a huge amount of starter mostly for it's flavor but is that really my only option If I want to use my starter.