So, here is a pic of the bread this time letting the levain go 48 hours after a feeding and using 40% preferment. The acid smells were just a bit more pronounced. Still no real tart flavor to the loaf.Taste is really nice though. Im building my levain in stages and plan on baking another loaf ina couple of days with 50% preferment. Soon I will be at the 100% preferment point. What an interesting bake that will be. I will just be baking my starter, but isnt that what we do now?