sourdough starter - high altitude
I've been trying to bake sourdough bread for quite some time now. High altitude bread baking is quite different. I want a really sour bread, as well. I'm keeping the starter really firm, and when I create a sponge, it's really active. I've resorted to using a bread pan, and refrigerating (Otherwise, it's tough to get it to rise in the oven, especially during summer months). That helps. Nice crumb, etc. The issue is that the bread is really tangy, but not really sour tasting. (I've heard the word 'immature' used). Trying to figure out how to bake sourdough bread was the first challenge. Now I'm concerned with the flavor. I'm using yeast I got from sourdo.com. My starter is about a year old now. I've started over several times. I really like the behavior of this starter, but not the flavor. I keep the started refrigerated and feed it once a week.
I make croissants, cinnamon rolls, shortbread, etc. Not a novice. But this......This is a real challenge.
Any suggestions with the flavor of sourdough will be greatly appreciated.