Bread-Bakers v006.n057.5

Dear fellow sourdough enthusiasts,

I have a problem. I have a great sourdough starter that I cultivated 
from wild San Francisco yeast. It proofs great, but no matter how 
long I leave it out to proof (and sour) I can't seem to get it to 
develop the typical sourdough flavor. I have even tried adding rye 
flour which I am told has a propensity to feed the lactobacilli that 
yield the sourness. Any help would be greatly appreciated.

Michael Greenberg
San Francisco, CA