I've been baking sourdough dutch oven bread every week for a couple of years. I take the starter out of the fridge Friday evening, let it sit overnight to warm up, then feed it Saturday morning. Saturday night I make a preferment (1 T starter, 100 g. water, 100 g. KA flour). Sunday I make the bread. It's been great until the last loaves, which still looked gorgeous, but tasted funky - cheesy/barfy. My starter may be too acidic. I saw your troubleshooting tips for if it is, but how do you know if it's too acidic? And once it develops that icky flavor, is there a way to get rid of it, or should I start a new batch of sourdough starter? Thanks for any advice you might have! Lise

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