Questions after first attempt at Sourdough
First attempt at making sourdough bread. This is my first attempt at sourdough bread. I used 5 1/2 oz 100% hydration starter, 17 1/2 oz KA bread flour, 13 oz water, 1/4 oz of salt. I am really happy with the crust, would like a little more open and less chewy crumb, but this bread was severely lacking sourdough taste. Not sure if I'm feeding the starter correctly or if I'm feeding it correctly before reviving it from refrigeration in order to use it in sourdough bread. I made a 100% hydration starter using rye flour, bread flour and water. I fed it as follows every day for two weeks 6oz of starter, 12 oz of water, and 12 oz of bread flour. It smells like sourdough and bubbles well. I started to keep it in the refrigerator and fed it once a week by letting it come to room temp and fed it as noted above, waited for it to bubble and then refrigerated it again. Not sure if I'm doing anything correctly so any feedback, help, comments of criticism would be greatly appreciated.