Wesley, the biggest thing you can do to affect the flavor of your starter is to experiment with feeding it different grains. Rye starters taste a bit different from whole wheat starters, which taste different from all-purpose starters. Longer spreads between feedings make your starter more tart, while more frequent feedings help give it more leavening power. But really, the biggest impact on the flavor of your bread isn't the flavor of your starter, it's how you bake it. Overnight rises, different mixes of grains, and unusual ingredients (like juices and teas) are all better used when making your dough than your starter, which needs to maintain a very careful balance of yeasts and bacteria. We'd suggest experimenting more with that instead. Happy baking! Kat@KAF

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