sourness is depending on quite a lot of factors - amount of water in starter, how long you proof, temperature etc.

I also prefer less sour breads and since I started using a stiff starter it's much better than more liquid ones. I still haven't found the perfect recipe yet but it is possible.

A good intro into the difference of starters is at the bread code: https://www.the-sourdough-framework.com/Sourdoughstartertype...