Iv'e made my first sour dough a couple of days ago using a starter of 1 cup water 1 cup rye flour.
Many recipes say to leave the starter for 2-3 days before using.
I left my starter over night and in the morning it was bubbeling and frothing and I therfore began to make a proof - the resulting bread was great but only slightly sour.
Would it be better to have refreshed the starter a couple of times before using to get more of a sour taste?
I'm living in the tropics in Australia so the median temperature at present is about 28 degees does this mean I need to make adjustments to many recipes on the net?
Iv'e seen some sour dough yeasts for sale on the net from sourdough international does using these result in a big difference in taste?
Is it possible to bring them into Australia?