[jmenn]

After reading Sloan's _Sourdough_, I ended up buying FWSY and have been making sourdough for about 6-9 months. I find the entire process remarkably fun, relaxing, and exciting. Unfortunately, I still can't get that real "sour" taste from my breads.

[kylemurph]

If you refrigerate your dough after shaping for the 2nd proofing, for 12+ hours, you’ll get those more sour flavors.

[weaksauce]

You can buy sourdough cultures that kickstart your starter. Basically it’s a culture that’s been cultivated for years and the starter gets frozen or condensed right before shipping and all you do is rehydrate it a bit and then maintain it.