I've been using yeast I get from sourdo.com. I've been trying to make a good san fran style of bread for YEARS! Not much success. And I'm in Denver. No oven spring at this time of year, and I have to bake bread in bread pans. Period. The problem is, that I can get the dough really tangy, but there's not much flavor.
I like the suggestion of trying someone else's starter to begin with. I've had this particular starter for over a year now, and I can't get it really flavorful. Tangy, yes. But flavorful. Forget it. So I'm going to start over with a new starter........One that's been used for over a year. Not willing to pay big bucks, but let's talk!