Sourdough cultures are not only about how they produce taste directly but also about how the yeast and bacteria interact and how quickly they grow. For example,

Sourdough cultures are not only about how they produce taste directly but also about how the yeast and bacteria interact and how quickly they grow. For example, yeast that grows faster will produce different results than yeast that grows slower. It depends on you whether you want fast or slow rise times. For example, I prefer slower rise times, my doughs frequently ferment at room temperature for 24 and even up to 48 hours in extreme cases and still produce nice bread. I do this for aroma but also for convenience. I like to be able to shape the dough in the evening and don't worry about it and put it in the oven in the morning. It grows so slowly that it can easily accommodate few hours of change in schedule or 1 or 2 digrees shift in temperature.