The ultimate flavour of the bread can vary due to many different aspects. When dealing with sourdough, it can vary according to the type of process used, whether ambient or retarded. It could also vary according to the flour that you use for the starter. The starter base is a very interesting place to start because the way in which you feed your starter – the timings, the temperature, and the type of flour – will impact the balance of the bacteria, and this in turn impacts the amount of sourness and the depth of flavour at the base of your recipe. So, it’s complex, but the starter is the base. Dr Kimbell