I've made several loaves so far and they come out looking great, they're not too sour, the inside is tender and not dense, but the flavor while good, is not WOW good... I'm using a combination of bread flour, white whole wheat and dark rye....After the initial rise and ferment of about 6,7 hours, I give it a final shaping, and I put it in the refrigerator overnite, and bake in the morning. The recipe I followed was to use 10 grams of salt to 500 g flour, I bumped the salt to 12 grams but the flavor was still not where I'd like it.
So the question is, how much salt do you guys use, and do you have any other recommendations?

Been a fun adventure so far, just trying to fine tune the flavor....

I tried 2 different things years ago ~
one was to use unpasteurized milk & the other was to make the starter on a warm spring day when there was pollen in the air.
the milk was difficult in obtaining as I had to find a small dairy farmer willing to sell me some and then I had to skim the cream off the top.

Good Luck ~ there is nothing better than good flavored sour dough bread or pancakes.

Your starter can effect the flavor so try a few more maybe?