We've got some ideas, Cindy! One is to make sure that every time you're feeding, you discarding down to a small amount and feeding it with equal parts of water and flour by weight. This allows for maximum feeding which leads to maximum flavor. The second thing to try is to let your loaves proof overnight in the fridge. The cool temperatures bring out the acidic flavors very nicely. The third thing to try is to give our friendly Baker's Hotline staff a call at 855-371-BAKE (2253) because they are chock full of sourdough ideas! Annabelle@KAF

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