I  used a starter with a bit of wholewheat and rye instead of using my regular white starter for my recent bake and bulk fermented in the fridge for 18 hrs  as I had to go out on Sat. afternoon and was too late to bake by the time I got home and had to wait till Sunday morning.  The bread was  fine but I found it a little sour, (not sure if this could be due to the ww/rye starter as it smells stronger than my white starter). The taste is acceptable to me, ( I have not choice since I made it)  but I'm hesitant to give my breads away to friends who may find the sourness overwhelming.  I read in the posts that longer fermentation time results in a better flavour but does " better flavour" mean sourness in this case?   I've never had the opportunity to  taste an original sourdough bread so I'm unable to tell if the level of acidity in my bread is right or too much.  

My question then is whether the level of acidity can be adjusted through timing or do I need to change the feeding ratio of my starter.  Any  advice would be appreciated, thank you.  

P.S.  I have used the "Search" function and  came up with Debra Winks' article on Lactic Acid Fermentation.  This is all too technical and scientific for a simple-minded home baker such as I to fully comprehend,  Just trying to  understand the complexities of sourdough  is enough for me to want to give up and just settle for  simple yeasted breads!!

Judy