No advice because I have the same problem, I can’t get my starter to make much hooch on top so it’s super mild. 

 Funny story, my dad had an unopened Arizona green tea in his fridge for so long that it became kombucha. It actually tasted good and didn't make me sick! 😂 

 Different flours or refrigerating/not refrigerating will change the flavor. The Sourdough School cookbook by Vanessa Kimbell is a great resource for learning the ins and outs of sourdough starters. Mine lives in the fridge and has about an inch of hooch currently. I feed it every once in a while when I remember or when I want to make a loaf, lol.  

 I just want to hear the crunch of the crust 

 That crackle when it comes out of the oven 🤩🤩