I activated Carl's Oregon Trail starter last week, had it 30C for 3 days,
moved it into the oven and used that to jump-start the culture after feeding
(i.e. I turned the coil on for 30 seconds then turned the oven off, the temp
rose to perhaps 35C which then declined before the starter ever got too warm.
It's going very strong, I followed the brochure's advice to add a few potato
flakes (~1/8), and toss in about 5cc of sugar for about a half liter of
feeding mixture. Now it's only a room temperature, I don't zap it, and my
work schedule allows me to feed it every 12 hours.

My problem is it doesn't taste sour. I tasted the starter itself and there
is no tang at all. Is this something that develops with maturity or did
something happen to the Lactobacillus in it?

Also, since most of my bread recipes use milk or allow for it, I decided to
test the starter with a feeder containing milk. I mixed in some dry and
whole milk along with water and flour and sugar, and it didn't proof. The
mother culture fermented nicely while the test milk culture stayed flat.
But today it had risen somewhat, but was not noticably active. I would
have thought the Lactobacillus would have thrived on it, did it affect the
yeast in some way?

Also, what's the limit for salt? My favorite bread recipe using ordinary
yeast uses 1.5tsp salt per 3 cups flour (7.5cc/750cc) yields good results,
is that proportion of salt in sourdough too much?