Finished my first starter ... not sour enough. Sourdough

I just finished my first sourdough starter following the method outlined in Peter Reinhart's "artisan breads" book. Basically 100% w/ pineapple juice for a few days, then back off to 50% and finally 25% by a week, discard some, knead the rest into dough, refrigerate, good to go. He left the choise of flour up to me so I chose all-purpose, adding some whole wheat around day 6 when I wasn't happy with the sourness.

Well, the yeast part did explodingly well, but the dough isn't as sour as I'd have liked it to be by a fair margin. When I mix the starter with other dough, the resulting sponge has a sour taste, but it seems to mostly bake out in the finished product.

I'm not sure how to proceed from here. I have two options that I can think of: create a new starter, or try and improve the remaining culture that I have in the refrigerator. I read that whole wheat flour is friendlier to souring bacteria than all-purpose, so my thought is that starting from scratch with a whole wheat base might produce a more appealing culture.

I'd appreciate it if anyone had some wisdom to offer with respect to how I should proceed. Do-over, or refine? Or something else entirely?

Thanks!

Submitted May 07, 2016 at 09:27PM by Jahava http://ift.tt/21I1JZj Sourdough