Hi Yesmean, I'm currently working on a series of blogs about Sourdough Flavor Development, so stay tuned! The short answer is that we recommend maintaining your starter in a way that encourages healthy populations of both wild yeast (which contribute to rise), and lactic acid bacteria (LAB), (which contribute to flavor). Feeding regularly and consistently is the best way to accomplish this, so we don't recommend feeding less, or otherwise adjusting your starter routine to focus on flavor. However, it's during the preferment and dough stages that you can begin to focus more on flavor development. For example, an excellent way to develop more flavor in your sourdough bread is to substitute a small percentage (5-15%) whole rye or whole wheat flour for part of the white flour called for in the dough portion of your recipe. Wholegrains tend to encourage more sour flavor, so this should enhance the flavor of your bread without adversely affecting the health and balance of your starter. 

Barb

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