Ed Wood has researched sourdough starters for decades. He says wild yeast grows best at 70degF, while lactobacillis grows best at 90degF. So, by manipulating the temperature of your starter crock (while it sits out before you return it to the refrigerator), you can control the "sourness". Grow at 70 => less sour, grow at 90=> more sour. You can learn more on his website (and purchase starters from all over the world; I like his SanFrancisco and his Yukon starters). I have not affiliation with Ed, just found his advice helpful and love the starters I've made from his cultures. http://www.sourdo.com/ btw, if you don't throw out half each time, your sourdough will become so acidic it inhibits the yeast. Ed has a sourdough recovery procedure if that happens to your culture, it's on his website.

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