What a timely post. I've tossed out some starters in the past, thinking they were too far gone--maybe I should have just tried feeding them again. Are starters using whole-wheat or rye flours more "active"/robust/sturdy than starters based on all-purpose flours? Do higher-protein flour, like bread flour, give a better rise than all-purpose flour? Which would produce a more "tangy" or stronger sourdough flavor? Thanks! Julia, it's good to start your starter with a whole grain flour, as it's liable to have more helpful lactobacilli and wild yeast than the more "sterile" AP flour. However, Jeff Hamelman, one of our SD experts, says that unless you plan on refrigerating your starter, it's best to feed it with AP flour - as feeding a sourdough that's kept at room temperature with whole-grain flour will encourage it to go bad. As for bread flour, there's no need to feed your starter with bread flour; but for a potentially higher rise, bread flour (with its additional protein/higher gluten content) is a good choice. As to how to make your bread more sour - you can try refrigerating the shaped loaf overnight before baking, as colder temps. encourage the production of acetic acid (think vinegar), which is obviously sour. You could also take the easy way out and add a pinch of sour salt (citric acid). Hope this helps - PJH

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