completely unsour but very active starter
Hi, I have been keeping a starter going and baking with it around once a week for around 3 months. I got it started with flour and water (can't remember exactly what flour or percentages of flour and water) but now it is a white whole wheat starter that I keep very stiff in the refrigerator. When I am going to bake with it, I do the following: mix 220 grams starter, 100 g water, 100 g white whole wheat, and let it sit for a few hours. When it starts looking bubbly, add 50 g water and 50 g white whole wheat, and let sit overnight, and use around half of it for baking (for around 2 lb of bread) the next morning. Then I stiffen it up with flour, and refrigerate until the next bake. This is not a very scientific approach, I realize. What I have noticed, is that while this starter raises the heck out of bread, it does not impart a sour flavor. I haven't particularly been trying to make sour breads, but I am a bit perplexed by this. I more or less thought that the longer I kept this starter going the more sour it would get but that simply hasn't been the case. Am I doing everything exactly wrong to get a sour starter? Thanks! Varda