My 50% hydrated starter has been looking great.I will be baking with it for the first time tonight. Its's growing about 3-4 times it size in 12 hours. I want to see if this will have a more sour flavor. I already retard dough overnight to develop flavor just want to see how a 50% starter will effect it. The starter itself really doesn't smell sour or even have a sour taste to it, even though It's growing great. From what I've read what seems like a mild starter might actually make a more sour dough. The only question I have is after keeping lt in the refridge overnight to slow things down a bit it, there was a sort of crusty layer on top, I scraped it off and discarded it as I had to discard some anyway to feed it. Could I have just mixed it into the rest if the starter when I fed it ? Also any thoughts on using 50% starter to develop flavor?