Sour dough starter for all bread types?

I am wanting to make bread with captured yeasts and have read the article from My Sister's Kitchen on making sourdough starter. Does this mean any bread I make using the starter will be of sourdough taste?? I like that but what if I am wanting to make just whole wheat or flax seed bread without the sour taste?? Do I need a different type of starter? Can someone clarify this for me. Thanks.

If you don't want a sour taste, just plain yeast without the lactobacillus. You can increase the concentration of wild yeast by adding the skins of unwashed organic grapes.

http://en.wikipedia.org/wiki/Sourdough