If you do it like I do it, namely by totally refreshing a small amount
of starter for each bake, and allowing plenty of time for the rise,
approximately the same balance will be achieved for each bread
batch. It matters very little what was started with, as long as it
had the right living organisms in it.

You can futz around with the starter culture as much as you like,
and unless you are baking it directly, or eating it raw, it changes
nothing.

--
Dicky