My starter is already quite sour and full of character, so if I use more of it, I'm directly adding those flavors sraight into the dough, but by using more starter it will result in less fermentation time, and less proofing time, which means less sour and less character developed through fermentation and proofing.
On the other hand, if I use less starter, the dough is starting off with less of that initial flavor and character, but the lower starter amount means longer fermentation and proof times, which means more character in the final product.
So which is more impactful to the flavors of the final loaf? The extra initial starter, or the longer fermentation and proof times?