On Mon, 24 Nov 2003 13:00:18 -0600, "Denise Craig"
> wrote:

>Do you have any clue if it is possible that the bread is not sour
>because it contains too much Whole Wheat Flour?

You are rushing your starter, sponge and dough too fast.

Let the starter undergo several weekly feedings before you make a
sponge, and then when you do, age the sponge for several days.
Finally, force the dough to rise as slowly as practical. The longer it
rises, the more sour it will get.

The Food TV site has some good recipes, especially MoltedMario's
Italian cuisine. But that sourdough recipe appears a bit amateurish.

A prep time of only 10 hours is a dead giveaway that something is not
quite right. It takes more like 10 days to make good sourdough from
scratch.