age is the key. the older your starter the more sour. when we married in ’80, my starter was too sour for hubs. instead of throwing all out, i just threw most out and fed and started new batch. that helpd lessen the sourness. i made sourdough pancakes, bread, muffins and english muffins. i have sourdough cookbooks but there's tons of recipes on net now for sourdough starter and bread items. in some regions the bacteria in local air is also flavor factor. san francisco sourdough is unique because of local air borne bacteria that flavors the starter. i also used to have a starter called "amish sourdough". lost it in one of our many & freq moves. would love to find the recipe again, even tho my oven is old and i don't dare use it for bread baking. cookies are scary enough.