Hey! Yes, wait longer if needed until your starter/levain has risen, has bubbles, and a gentle sour aroma.

Sounds like your starter, it also sounds like it's doing fine!

This is super great advice, Thank you Grace. Will modify! Welcome 🙂

For a sourer flavor profile in your sourdough bread, try these ideas:

– Use more whole grains in your dough mix (whole wheat and whole rye)
– Use your starter when it’s very ripe (it should have a pungent sour aroma), perhaps let it ferment longer than you might otherwise
– Keep your dough warm, 78°F (25°C) or warmer
– Cold fermentation really helps, you can do a cold bulk fermentation (like I do here in this recipe), and then also do a cold proof (retard)
– Use less levain in your dough. It’s counterintuitive, but using less levain (which many of the recipes at my site actually do!) will allow for more total acidity to build up in the dough
– One or a combination of the above will help get you there! Let me know how it goes.

I usually look for bubbles on top and at the sides, a sour aroma, and the starter will start to feel loose and may collapse, yes.