I've been making loaves and baguettes essentially following with a simple formula with 60% hydration using about 35% starter for a few months with reasonable results. But I've never found that the loaves are really sour at all. So I decided to mix up my dough and put it in the fridge for about 36 hours, it rose a little in the fridge. I then left it sitting in the kitchen at about 16C for another 10 hours, formed loaves gave it a final proof for a couple of hours at about 20C and baked. Loaves looked quite good, tasted a little sour but not nearly as much as I expected or would like. My starter is the Finnish starter from SDI. Can anyone suggest what I might need to do to get a more sour result?? Maybe my starter is just not right for the result I want?