Glezer starter and "sour" Sourdough
So thanks to this awesome forum, I have finally created the Columbia recipe in Glezer's book correctly. Pics are below. Now I understand how this is supposed to be made from cultured yeasts from rye flour, then building this up to make a strong culture. I did just this. One thing I do not get is that every time I make this bread recipe, I am only using 30g of it the day before and letting it ferment. This does not seem to be a true sour sourdough recipe? The other day I sliced a piece to a pal of mine who sais my bread was awesome. He said it had great crust, great crumb. When I told him that I used my culture he said he thought it was made from commercial yeasts. I tried to explain to him that this is indeed a fermented batch and I used home made yeast. He said there was not enough lactic to make it so sour. So I went back to Glezer's book and saw that there is no real "sour" sourdough recipe rather a bunch of French levains, and some rustic loaves that use this p93 culture. So am I correct in thinking that she does not make a true San Fran sourdough? And if not, can someone who follows her methodology, can they stear me in the right direction of a recipe that uses that firm starter and makes really sour, dourdough?
Here are some pics of my last batch. I wish my crust would look more rich and not so dry. I spray water on it before I peel into the oven.