Kingarthurflour.com/recipes/extra-tangy-sourdough-bread-recipe
This from Peter Reinhart: "Some bakers prefer to work exclusively with firm starters . . . This is not only easy to transport and handle ... but also makes a very sour bread, for those who like it extra sour. Acetic bacteria prefer the denser, less-aerated environment of the firm starter; lactic bacteria prefer the wetter sponge of the barm method."
ETA - make it the way you like it. If the science tells you that you "shouldn't" like it, so what?
