>I don't post often, but had to add my agreement about using sour dough
>starter. I hardly ever bake a bread without it because breads made with my
>starter are always better tasting and smelling, and have a great crust and
>crumb. But because I work 10 or more hours a day, it is hard to find time
>to keep the starter going. Since I use my starter once to twice a week, it
>is not really sour.
If you want more of the sour flavor, why not just maintain 2 containers of
starter and alternate use? That should give them time to "mature" between