Tips on building sourness back into my starter
Hello, I've been using the same starter for a while now and it makes nice bread.
However, when I first activated it (I bought it online in powder form) the starter made wonderfully sour loaves but now I don't get any tang at all.
I feed the starter after every bake with the leftover activated starter. I understand that I should be also adding fresh flour which I have just started doing. But the loaves today were as benign as usual. Nice tasting and good crumb but no sourness to speak of.
Why has the sourness disappeared and can I get it back. If so, how?
Any help gratefully received.