Hi Harry, you could also consider substituting whole rye flour for some or all of the whole wheat content in this recipe. This should also increase the sour flavor. While all whole grains tend to promote more sour flavor, rye flour is especially good at increasing the acetic acid production in your sourdough. I would also be sure that the water you're using isn't chemically treated tap water, as this can interfere with the friendly bacteria that contribute to flavor in your sourdough. You can either filter your tap water or allow it to sit out overnight in an open container so that some of the chemical additives dissipate. Barb

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