Alright, So I went to Wegmans today to get a loaf of sourdough bread to see what it should taste like. The loaf was ok with that unique sour flavor. Well when i first started my starter it had a similar sour flavor, but over time it has turned into a very "smooth" tasting starter. The smoothness probably comes from lactic acid. Is there anyway I can get more acetic acid to form in my starter, which is batter like. It has REALLY great rising ability, and the smell not very characteristic of sourdough.