networkn:

 

Handle9: If you are using a starter you are just multiplying the yeast yourself in the starter. It’s got other benefits too but it’s just using freshly grown yeast instead of dried yeast.

 

I like the idea, however, feeding another thing in my house seems like it may not work that well. I'd likely forget. We don't eat a lot of bread, so as much as I like the idea of starters, it would likely mostly go to waste.

 

one often makes a starter fresh before making the bread (the poolish above is an example of this).  The length of time a starter is proved for, the amount of yeast, flour and water, the temperature , the amount of oxygen and (as pointed out already) time all affect the flavour.   For example, baguettes and pan rustico use a 24 hour starter (pre-ferment) - some pizza doughs use a 10 hour cold ferment.

I think a Sourdough is slightly different, the starter made from this is called a Levain.