I used my "mother" on Mother's Day

I used my brand new from scratch starter for the first time today.  The starter is about 16 days old and going like gangbusters.  

First I used it to make sourdough english muffins from Susan at Wild Yeast's recipe:  http://www.wildyeastblog.com/2007/09/11/sourdough-english-muffins/  They were easy to make and tasted delicious.  They even look like the kind you buy at the store.  I was amazed at how much rising took place on the griddle.  And a mystery is solved--I always wondered how they got that sort of line around the middle right where you need to slice.  I learned watching mine cook that it's a combination of the rising of the interior of the muffin and the weight of the outer dough that creates that sort of "waistline".  

I also added a small amount of the starter to my multigrain bread to help extend the life of the loaf and perhaps to lighten it up a bit.  It didn't seem to rise as quickly or as high today, though, for some reason.  I didn't alter the recipe at all except to replace an equal weight of AP flour and water with starter--about 10% of the total flour weight.  I haven't cut into the bread yet--I let our everyday breads cool for an entire day before slicing for the week (when I can bear not to have a slice of warm, fresh bread).  

Wild yeast from scratch.  It worked, it worked, it worked.  And it was fun!

Here's my question:  My muffins didn't taste sour at all.  My starter is mildly sour, so I am hoping it will become more sour over time.  I am ready to start refrigerating the starter rather than continuing the twice daily feedings and I wonder if that will help or hinder the development of the sour flavor?

Oh, and my dear husband gave me a Primo Escali scale for Mom's day (we won't mention that I told him exactly what I wanted and even where to buy it).  Life is much easier when you can use the tare function and measure out ingredients or starter components.  I LOVE it!