Using the KA notes, I got my starter bubbling way back in April when the "rona" yeast shortages were full on : ) We've made pizzas and baked a lot of fantastic loaves of bread since then. I'm feeding it every night, there's great activity. While the bread is definitely different from yeast bread the "sour" part isn't all that tangy. Is there a trick to getting it full on sour?

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