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Update : I've been running both my old sourdough starters and yoghurt starters side-by-side. Every 4 or 5 days I remove them from the fridge and feed them with whole-wheat and water at 100% hydration. The final bake is at about 62% hydration, therefore not very 'sour'.
Taste-wise I couldn't detect any difference. Crust and crumb both similar. However, the yoghurt starter is a bit more vigorous and has larger bubbles. Probably worth having a go, if you see it on Ebay.