Tasting sourdough starter....what should we be looking for?
When we are tasting our sourdough starters what should we be paying attention to in terms of flavor and sourness and how should we use it as a diagnosis in order to improve our starter? How does the flavors of our active starter correlate to our finished loaf? Will a real sour tasting starter produce a sour loaf?
In other words what is a template for someone to go by who's never tasted an active, mature starter?