Hi Craig, I'm currently working on a blog about Sourdough Flavor Development, which is a complex subject that I can't really do justice to here. Stay tuned for publication later this spring! A short and very imcomplete answer:  White flour starters tend to deliver milder flavor, as do stiffer starters that are fed frequently at their peak, or slightly before. Cooler temperatures also tend to favor yeast over Lactic Acid Bacteria (LAB), which are the principle contributors to flavor. All this being said, we like to emphasis maintaining your starter in a way that encourages healthy populations of both wild yeast and LAB, and to concentrate on flavor development during the preferment and dough phases of development. If you are pursuing a milder flavored bread, I would consider maintaining a white flour starter that is fed regularly and consistently at room temperature, and try to feed it at its peak, or slightly before the peak. A stiff starter might give you slightly milder flavor when maintained in this way, and would also favor a strong rise. In the preferment and dough phases opt for only white flour, and keep room temperature fermentation in the cooler range (around 73-75 degrees). LAB thrive in warmer, wetter conditions, and adding whole grain flours (especially whole rye) to your bread recipes will tend to deliver more sour flavor. I've never tried adding baking soda to a sourdough recipe to modify the flavor, so I can't advise on that point. 

Barb

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