Instructions: My starters been going for over 25 years (and supposedly was 100 years old before I got it) and its not sour, so dont count on age. Sorry, but the only thing Ive found that works is adding a "Day Two" ... After youve expanded your sourdough on Day One (by taking it out of the refrigerator and adding flour and water and letting it sit overnight), mix the amount required by your recipe with about 2 cups of the flour and the rest of the dry ingredients and let it sit overnight again. Add the rest of the stuff the next day and bake as usual. When I did this, my bread was sour.

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