I was given a sourdough starter from a bakery that was excellently "creamy" and had light fruity notes, as opposed to a highly acidic starter. My understanding is that a creamy starter indicates a high ratio of lactic to acetic acid. I am interested to know
How is the lactic acid-production effected by a feeding schedule? What feeding schedule is optimal for achieving/keeping a creamy stater?
This post suggests that keeping the starter in a warm climate (30-35 Celcius) improves lactic acid production. What about the feeding frequency and starter/flour/water ratio?