"Warmer temperatures and wetter doughs favor the development of the milder
lactic acid (think yogurt) while cooler temperatures and stiffer doughs
favor the development of the much sharper and more aromatic acetic acid
think vinegar)."
This is from Maggie Glezer's recent post. Silverton's starter is similar to
Reinhart's barm. They are both about 100% hydrated. Try firming it up
during the feedings and finding a cool place for it to ferment. In Artisan
Baking Across America, Maggie gives instructions for converting a barm to a
firm starter and amounts for maintaining the firm starter. I find the firm
starter very easy to work with and it cuts way down on flour wasted during
barm feedings.
Kyle
www.kylescupboard.com