My understanding is that a liquid culture is faster than a stiff one in developing phase but both starters get same sourness and flavour at the end . I think that there would be no big difference , the choice depends on what type is convenient for me.
However I have read a posting on the othe website which says that a stiff starter has stronger flavour and sourness . Liquid starters don't have much sourness .
I wonder if it is possible to have wild yeasts enough to leaven a dough without developing lots of bacteria which are responsible for the unique flavour and sourness in a sourdough bread. If the flavour and sourness get weaker as more water mixed in , what is the maximum ratio of water ? I know 166% water ratio recipe, is it possible to have more than this ?
Whenever I found sourdough breads ( or the breads which were advertised naturally leavened ) with just a little flavour and sourness ( sometimes not at all ) , I suspected there were commercial yeasts mixed in . However, now the posting makes me confused.