Hi Jane, while it is true that different types of starters can impact the flavor of your bread, at King Arthur we tend to emphasize maintaining your starter in a way that keeps it healthy and active and able to contribute to a successful rise, and to concentrate on flavor development more during the preferment and dough stages of development. I suspect that the flavor you're getting has more to do with the particular recipe you're making, but it's hard to say for sure. For more information about sourdough flavor and the different factors that influence the ultimate flavor in your bread, check out our 3-part series on this topic. 

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