I agree with Bill- I use the French starter from ed wood, and find it to be mild. I wash mine periodically to keep it that way.
I use it for everything currently.
I have used both Ischia & Camaldoli as well, & would agree with dellavecchia's descriptions.
In my experience so far, any starter can become way too sour/out of balance if you allow it to do so.
I was using the SF sourdough version, but found it to be too aggressively flavored, even after washing it. I even left it proofing in the oven
once with the light on, & forgot about it & switched on the oven... it went to over 200, the plastic container partially melted. I saved some, added flour & water & it regrew. Hardy stuff.