Sourdough bread (notice the word sour), does have a sour component introduced by lactic and acidic acid-producing bacteria. Various yeast-produced compounds add certain flavors. If you have an honest sourdough starter you have both bacterial and yeast components which must be balanced to provide the flavor you enjoy in a final loaf. Some folks like sour, some not so much. Some folks like the yeast flavor, some not so much.
The literature suggests that yeast thrive in a lower and less hydrated environment than bacteria. Thus, play around with temperature and hydration of your bread dough, over several days, and you can have the taste you enjoy. I understand that commercial bakeries have to do it all in a day or so (I lived and baked my bread in the San Francisco area in the 1960s), but the home baker really can take 3-4-5 days playing with a dough mix to understand a loaf's final taste. The amount and type of sourdough starter used really does not matter if you are going to add amounts and varieties of flour, and somewhat control temperature, over a period of days. You want sour? do it all at room temp. You want a real yeast flavor? do it all in the fridge.
This really isn't a rant of any kind, just a bit of a push-back against the idea that bread had to be finished in a day or maybe overnight at best. If you play around a bit, over a few days, changing times and temperatures, you can really become "in charge" of the final product rather than just following directions in print.
All bread is good.....so just enjoy it all.