Recipe(tried): Tangy sourdough

Hello, Sophia. I, too, have had the problem of my sourdough not being quite sour enough (and I live in California where the spores abound)! You might try making a second batch of sourdough and see if you "catch" a cheesier-tasting spore. The other thing that is necessary is to use a very slow-rising yeast. Most of the yeast here in our U.S. supermarkets is the quick-rise type and you don't want that. The slow rise enables the cultures to develop more during the rising process. Lastly, there are flavor products that you can purchase (I think King Arthur Flour is one of the companies). I would try the slow-rise method first, however, for simplicity. Good luck!

Marilyn