I tried making starter a long time ago when I lived in Tucson and it ended badly. Green mold kind of badly so I really have no idea what the culture around there yields.
I also did a relatively short fermentation where I only punched the dough down once and cheated with a dash of yeast. (I couldn't spend all day working on bread) Next time I'll let it go longer without the additional yeast to see if I can get more lactic acid production. Still, considering how "wrong" I went about it, it came out pretty nice.