I know this sounds like a weird question - why the hell go through the trouble of maintaining a true starter when you have insta-starter right there?

Well, I still want to practice the skills pertaining to maintaining a starter and baking bread with it. I also have to mention that I live in Arizona (in the desert) and there appears to be some shitty wild yeast, as my loaves have not yet been able to develop any “tang” - therefore, I am looking to tried and true (and flavorful) alternative methods to developing real flavor.

Anyway, if you have any knowledge of this, I ask of your help. Or even just tips on developing the flavor of my existing starter.

Thank you, all!

I appreciate any, and all, of your help ☺️