I read somewhere that starting a sourdough from dried starter, it takes
30 days or so for the starter to reach maturity. This meaning, long
after the starter has gotten all bubbly and smells like white wine, it
still takes that long for it to be mature. By be mature I would guess
maximal sourness. Is this all hogwash, or is there something to it? Also
I have been using Carl's sourdough which has been working out very well
but... the bread is not all that sour. What, aside from artificial
sourness, can be done to help?