I neglected add to my above comment, that I live West TN in a 100 year old house that has neither heat or AC, so like right now, it's not warm and cozy, but rather cool 68 degrees with 68% humidity. My starters have been thick (not stiff) and full of bubbles, just no sour flavor, but a glorified white bread when baked. Frustrating! Want to try a stiff starter, then will refrigerate the shaped dough and see if there's an improvement. I know that I can't get the sourdough I grew up eating, as I lived in the San Francisco Bay Area, but would love to get at least SOME sourdough taste in my finished bread.

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