Firm starter acetic or lactic? Conflicting sources.
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I've seen several places on this forum say that a stiffer starter encourages the creation of acetic acid which causes a more sour sourdough. (particularly here: http://www.thefreshloaf.com/node/1040)
However, in Reinhart's "Crust and Crumb" he says several times the opposite:
"[The starter] uses a firm mother rather than a sponge, which promotes the growth of the less sour lactic bacteria rather than the acetic bacteria that trive in the wetter medium..." (p79)
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