125% liquid non-bleached all-purpose starter = No Sour
I know there's a wealth of information already posted, specifically by Debra Wink, when it comes to sourness. However I have hit a wall and am perplexed.
I maintain a white, non-bleached all-purpose flour starter at 125% hydration. My feeding regimen is 5g starter, 62g water, 50g flour, once a day at 60-65F temperature. When I first created this starter it used to develop hooch after a 24hr period, but then it settled down and adjusted to the feeding regimen. Now when I go to feed it in the morning, it is bubbling up beautifully, layers upon layers of little bubbles. However when I use this starter to make bread, I get mild to no-sour whatsoever. My latest attempt was to use 30% prefermented flour (basically a modified Vermont Sourdough), I thought for sure that would make my lips pucker. I would honestly be more satisfied with a loaf that was unedible because of the sourness than just a bland white loaf of bread.
Correct me if I'm wrong but from what I understand via Debra Wink's posts and other discussions here, a liquid starter should produce more acid than a stiff starter. A starter fed a bigger ratio, with less feedings, should produce a bread that is more sour than a starter that is fed more often. A Vermont Sourdough should be more sour than a Pain Au Levain.
So what am I doing wrong to not achieve the above?
-Is it the all-purpose flour? Is it not possible to achieve a nice tang with a 100% white starter (Vermont Sourdough style bread)?
-Is it the room temperature? Is it not possible to generate sourness without an elaborate setup that maintains the starter at 90F?
-Is it the starter itself? I created this starter with local raw honey, KAF, and filtered water. Maybe the raw honey established some kind of biological community that suppreses sourness?