I made a sourdough starter about 3 months ago.
At first the resulting bread had a nice sour tang to it but not sour enough for me. I have read that sourness would increase as the starter aged. The bread it now makes is hardly sour at all. I've tried lengthening the proof time by putting it in the fridge but it doesn't seem to have any effect at all on the sourness.
The starter lives in the fridge and I use half of it to bake then feed it before putting it back in the fridge. I've followed a few suggestions that I found on the web that may have caused the problem. A tablespoon of cider vinegar when feeding. A bit of milk instead of all water. Are these sins?
My typical timetable is:
Late night mix up sponge and leave on bench overnight
Next morning mix dough and knead
Rise for about 2 hours on bench
Shape and then rise for about 3-4 hours on bench
Have I killed my starter? Should I just make a new one or can I recover it?