I get a good rise, crumb, and crust but my sourdough is no longer sour. By that I mean it tastes like store brand sandwich bread. There isn’t even a hint of tang right now. Today’s loaf looks beautiful. It started yesterday with 20gms each of starter, KA all purpose, KA white whole wheat and 40 gms water into 85° oven for 2 hours. Autolysed the flour 350gms KA bread flour, 100gms AP, 50gms www with 310gms water. All in the 85° oven for 2 hours. Mixed levain and autolyse with 10gms kosher salt and 25gms water.
6 folds spaced at 15 mins for 3 then 30 mins for last 3. 85°oven for 2 hours for bulk ferment. Preshaped, 20 minute rest, shaped and into a banneton into plastic bread bag and into the fridge for 12 hours. The loaf looks magazine ready but the taste is non existent. What next?

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