Thanks to all for your input. I think I finally have it. Southeastern Michigan has a wimpy starter, just Like UM's football team used to be. Spiking with rye flour did the trick, but only for a while. Less starter, longer ferment, and cold proofing also got me more sour flavor.
However, I'm starting to believe that the point of sourdough is the texture and moistness of the finished product(the tortillas from northwestsourdough are superb). Same result with pancakes, crepes, pita bread, etc.
My first rye(Rose's recipe) made me a believer in both the increase in sour flavor from rye, time, and stinginess with starter as well as the keeping power and texture benefits of sourdough.
Again, thanks to all for your time and expertise.
Oh, I almost forgot GO BUCKS!
Forgot to thank Jessica and Garrett. Beautiful as well as tasty.
I copied 10 of these to make at home. An absolutely scrumptious assortment for my next adventure in Indian cooking. Thanks Kenji.