My very first post, looking forward to this! I've been working on a trio of starters, sometimes a quartet, and they're all healthy, hearty, and active. The one I'm focused on now is rye based and I want to really amp up the 'sour' in it. My Uncle is a huge fan of sourdough but complains his isn't sour enough, so challenge accepted!
Right now it's getting fed every 12 hrs in a 1:1:1 ratio (25 g) using a stone ground rye flour with the occasional hit of hard wheat & gets stirred several times in-between feedings. Tripling in about four hrs. Every few days I let it go 24 hrs to exhaust the food supply.
I did a test round with it yesterday using 60% rye, 30% hard wheat, 10% unbleached AP which turned out well, but still not sour enough. I split the batch into three loaves and did a 12 hr fridge rise on one after shaping, one at room temp, and one is still in the fridge for a 24 hr rise (it gets baked around 2:00 this afternoon.) The sour is promising, but not there yet. What else can I do wrt the starter to boost it?