In one of Nancy Silverton's books she mentioned home bakers who said their starters were just fine despite long periods of neglect. Maybe they still worked as leaven, but Silverton thought these starters tasted awful!
At first I thought she was referring to an excess of acid, but now I think there must also be different flavors of sour. My starter has become more acidic recently, and I don't like the way it tastes. Reminds me more of stomach acid than sourdough bread!—so I haven't tried baking with it.
Can bad-tasting starter be corrected easily, or am I better off beginning a new batch?