I have made your recipe for sourdough starter in the past but wasn't making enough bread so I gave up and threw the starter out. The breads were good but didn't have the tang that San Francisco sourdough has. I grew up in the San Francisco Bay Area and I had a bakery near me. So recently we went on a trip to San Francisco, specifically, Pier 39 and there was a bakery/restaurant there with bakers making crab shaped french bread in the front window. They had sourdough starter packets for sale. I'm attempting to make a starter but it doesn't rise. It looks like a thin pancake batter and doesn't have any bubbles.Tomorrow I plan on putting together your recipe in another jar. Maybe I'll have better luck. Do you think because I no longer live near San Francisco, I cannot make french bread to taste like theirs?

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