Young Starter vs Mature Starter
I just finished reading Tartine bread book and very excited to get started. This will be my first ever attempt and creating a SD starter, so I have a few general questions so I will lump them into this topic. The book discusses briefly the topic of mature and young starters. Correct men if I am wrong but eventually over time a young starter that is used and fed regularly will develop characteristics of a mature starter? Does this mean that a young starter has a mild flavor profile and a mature starter a sharper profile? If the latter is true, and say I am aiming for a young but developed starter's flavor do you have to keep starting a new starter from scratch in order to maintain the desired flavor profile? Is there a way to tone down a mature starter that has a sharp profile to a milder taste and vise versa? One more question about the initial starter steps in regards to the Tartine method. The book says to allow the starter to sit for 2-3 days or longer depending on how well the fermentation is progressing. During this period, should I agitate/stir the starter to prevent mold? I am like a little kid who can't wait and always needs to know "are we there yet".