I received the sourdough starter around the holidays and have had good luck with the popovers and waffles, though neither seem to have the classic tang of sourdough. I also tried the extra tangy yeastless bread. It had a great chewy texture and nice flavor, but not at all the tangy true sourdough flavor I am used to. Did I do something wrong to my starter? It doesn't smell very sour, but doesn't appear to have gone bad. I also am curious as to why the directions specify unbleached flour, and chlorine free tap water? Is there any way to increase the "sour" flavor of my starter? Oh and as far as the popovers go, mine were pretty close to the texture of a regular popover, and very easy. Lish, try letting the dough rise overnight in the fridge, and also your shaped loaf - a cold environment promotes the production of acetic acid, which is more sour than the organic acids produced at room temperature. Also, if you're used to purchased sourdough, they often add a sour flavor to enhance the bread's sourness - try adding 1/8 teaspoon or so of citric acid to the dough, that'll bump up the flavor. Good luck - PJH

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