3) The smell of the 100% starter is sweet and mild, but when I bake with it I get a somewhat tangy (sour) result. The 166% starter smells strikingly acidic, but I tend to get a very mild tasting loaf.

4) When I bake with the 100% starter, I tend to use only a small amount, like one or 2 tablespoons for a two-loaf.  With the 166% starter, I'm using a lot more, like 2 cups for a two-loaf batch.