Just tasted my starter for the first time since it's creation 4 years ago. It's been through many different flours and hydration in that time. More recently it's 100% hydration 50:50 blend of bread flour and whole-wheat flour. Fed 24 hours ago and refrigerated when peaked. Just built a levain from it and decided to taste a half a teaspoon of it then spit it out. Since it's my first time I'm not considering myself a connoisseur in starter tasting. What am I looking out for? Can I discern different tastes? etc. So please excuse my very amateurish description. So I'm not getting a lot of different tastes really. The first overwhelming taste is sherbet vinegar. However with a bit of swishing around the mouth this subsides to a much more mellow taste which I can't really pinpoint. Will have to repeat but not sure what descriptions come to my mind. It was pulled from the fridge so perhaps a cold starter will be more difficult than a room temperature starter but that's it for now. Perhaps a little guidance?
The inner connoisseur told me to spit it out which I gladly listened to. Washed my mouth out with water and now downing a vintage oak aged apple cider :)