What's the science behind perfecting a sourdough starter?

[redvelvetjoy]

I've started my sourdough journey, but my starter isn't as lively as I'd like. What are the scientific principles I should focus on to get that perfect rise and tang?

 

[Ungart]

Fermentation sourdough relies on wild yeast and lactic acid bacteria. These microorganisms feed on the flour's carbohydrates, producing carbon dioxide for rise and lactic acid for tang.