I wish I knew the source to this, but an acquaintance owns a yeast lab and he's said that there's a study looking into the biodiversity and source of sourdough.

I wish I knew the source to this, but an acquaintance owns a yeast lab and he's said that there's a study looking into the biodiversity and source of sourdough. They found that over time the origin of the feeding material is a much greater contribution than the original culture. Ie, over time the flour you use will cause a drift in your culture and be the factor of the quality of your sourdough. For sourdough I've had good results with active starters that I retarded overnight. You can probably also cause biases in the fermenting dough by creating a dough that's higher in simple sugars (LAB/LAY is much more fast acting and prefers glucose), maybe an autolyse does that for you.