In article <b12f58a7-4f43-4d03-b9ca-ac0096a2d252
@d21g2000prf.googlegroups.com>, says...
> > Are you saying that the starters differ in their sour taste,
> > or that they make breads that differ in that way?
> > Kenneth
>
> That would be the bread I was referring to- not into tasting the
> starter itself.

You might want to try it. Both the smell and taste of a starter are
good indications of the condition of the starter. Over a period of time
you'll be able to add the information from smell and taste to the visual
cues you are currently using to gauge the health and vitality of your
starters.

In some classes I teach, some students are reluctant to taste the
starters, but c'mon - it's just flour, water, yeast and harmless
bacteria.

Mike