I'm a new baker, been working with Carl's 1847 starter for about a year. Can't say when this started -- might have been from the very beginning -- but anything I make with my Carl's starter has a mildly unpleasant taste. Its taste is a litle chalky, and a little like the smell of a soured damp washcloth. It isn't overwhelming but it isn't especially pleasant to eat by itself, so all I use it for is sandwich rolls (the flavor of the condiments and cured meats covers it up). Worst of all, it just doesn't emit that wonderful "Hhmmm, fresh baked bread!" aroma.
I know different starters have different characters, so one option is trying another starter, but Carl's is pretty popular stuff. If it was the fault of the starter itself, I would think I would have heard other reports of the same concern. Might my rehydration method have been at fault? Or could the way I'm managing it be at fault? In pursuit of the perfect level of sourness, I've gone everywhere from feeding 4x a day to feeding once every two weeks.
One reason I'm asking here before I replace the Carl's starter is that if my method is what's causing it, I likely will do the same to the new starter, too.
If I abandon the Carl's, what shoudl I try next?