So I've been baking bread on and off for years, and a few months ago started successfully making sourdough. I currently have two wild-yeast starters in my fridge and have made quite a few very good loaves using absolutely no commercial yeast - very cool!
However, I'm not getting a big flavor "kick" I'm looking for. One example, for those of you who know this chain, is the sourdough at the Old Spaghetti Factory (mostly a western US chain, I believe). If you know their bread, do you have any idea how they get their intense flavor? I'm not sure it's just intense SOUR, but a really strong flavor that really say "sourdough", at least to me.
Thanks in advance,