Switched from dry yeast to a sourdough starter after 15 years of baking

I baked with store bought dry yeast for 15 years, mostly in San Antonio, and never thought twice about it. Last spring my aunt gave me a jar of her 30 year old starter and I tried it on a basic white loaf. The first three tries came out flat and gummy, but the fourth loaf had this chewy crust and tangy crumb I couldn't get with my usual recipe. Now I keep two starters in my fridge and feed them every Sunday morning. Has anyone else made the jump later in their baking life, and how long did it take before your sourdough actually beat your old yeast bread?

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