My San Fran starter has got quite active but low flavour. Ed Woods
from Sourdo.com suggests keeping at 30C for a few days. He also says
that if the bacteria get too dominant and acidic that the yeast could
be diminished quite a lot and low volume etc. I have not as yet got
into measuring ph would have to buy a tester ( any suggestions). Is it
worthwhile measuring ph and what is the ph range for a good balance of
bacteria and yeast. Paddy