My sourdough adventures started some 53 years ago when I was stationed in California. I bought a starter and book “Sourdough Jack’s Cookery” in San Francisco. To say that my first attempts were a disaster would be kind. The book is available online as are various strains of dried starter-I use the San Francisco strain. My current starter has been going since about 1974. To get a more sour taste, the starter is combined with most of the recipe ingredients: flour, water, sugar and salt, 6-12 or more hours before you plan to bake. The longer it sits the more sour the flavor. When ready to bake add the rest of your ingredients, stir, knead, shape, allow to rise until double and then bake.
If you would like the complete recipe I use mail me.
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