10. Does temperature of the starter have an effect on flavour?

Sourdough cultures from Europe tend to have many strains of
lactobacilli. Temperatures under 86 F favor L. brevis which produces
both lactic acid and acetic acid.  Temperatures above 86 F tend to
favor L. plantarum which is homofermentative and only produces lactic
acid.

Other factors play a role in the acid profile: degree of hydration
(soft doughs favor lactic acid formation while stiff doughs favor
acetic acid).

The way the starter is built up into the final dough will affect the
absolute number and type of organisms and consequently the flavor
profile of the bread. German bakers have very complicated schedules
where they vary both stiffness of the dough and temperatures to build
their starters and thus alter the flavor of the bread.

I have no idea what organisms are present in the original posters
culture but if he is lucky playing with temperature and hydration and
different cultures may allow him to produce the flavor he wants.

-Roland