I made a sourdough starter using KA Whole Wheat and fed using bread yeast (I do not have any AP flour). It was doubling in about 3 hours by day 4 but it didn't smell very sour at all (more like bread!). When I tasted it, it was definately tangy. Should I warm the start back up and keep feeding it at room temp to increase the sourness or just leave it in the fridge and feed it once a week. When I feed it, should I use Wheat or the bread flour I have on hand? Thanks! Hi Jeremy, To bump up the sour, try keeping it at room temperature and feed it with whole wheat flour once a day. Rye flour is also great for bumping up the sour. ~ MaryJane

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