Larry, sourdough bakers all have their special methods for creating and maintaining their starters. This isn't the way I'd go, as I feel it introduces too much possibility for "unfriendly" bacterial contamination; but there are many paths to the same destination, so give it a try if you like. For enhanced sour flavor in bread, though, it's not the starter that makes a difference; it's how long and at what temperature you let the bread dough rise. A longer, cooler rise will produce more acetic acid, and thus more sour flavor. Good luck — PJH

• Reply