Sourdough vs other starters
Complete newbie here who just created her first starter (50/50 bread flour/whole wheat flour + water) per the tartine bread recipe...I have what may be a very dumb or obvious question:
If what I have here is a "country bread starter" that is (as I understand it) with any luck, going to ferment and come to life through fermentation and feeding isn't the by product of this action turning itself sour? Are all dough "starters" sourdough? What differentiates a sourdough starter from any other starter?
What is the difference between various types of starters (if this even exists)?
Can anyone explain or point me to a reference that would clarify!
Thank you in advance!