Hi, Bill. The feeding schedule you describe should ensure a reasonably neutral levain/starter combination. You're feeding often enough to keep the starter from getting super acidic. You'll never get your starter to be "sweet" per se; neutral is about the best place you can be. The level of sour you get in your finished product has way more to do with how long and at what temperature your finished dough ferments. A three-day old batch of laminated dough is going to bake up much more tangy than one that's 12 hours old. Thanks for a great question! Susan

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