Converting a potato based sourdough starter to flour
Question 1: can I get a really good sourdough taste on a potato based sourdough starter?
I was gifted a mature starter that uses: 1c water, 1/3c sugar, 3 Tb potato flakes. I feed it once a week and pull out one cup of starter to make weekly 2 loafs. I take it from the fridge, stir it really good, mix the above, let it sit all day, pull out the one cup and return the rest to the fridge until the next week. I then create a levain of my 1cup starter plus 1.5c water, 3c flour and let it sit for half a day before put it in the fridge for 3 days. I then add 2 cups flour and 2.5 tsp and let it rise all day; divide and bake. It takes good but not sourdough-ey. I saw that I can increase that flavor by manipulating flour during the starter but I'm potato based.
question 2: how do I convert from potato starter to flour and can I still keep my once a week schedule if Im using flour as a starter base?