Does firm or liquid starter matter when you only need 1-2 T.?

I don't know if I can answer all your questions but I will try,

1) If you are using what I presume you meant to say "14 oz" of it, then yes, it would have an effect on the flavor since firm starters tend to be more sour and than a liquid starter. Also, it will affect the overall hydration of the dough, either making it to firm or soft because of the starter variation you used. Unless of course you adjust the hydration to match the original specs. On the other hand some folks feel that it really doesn't matter in the end. I myself try to match what the original recipe called for to make sure I get the end results the author/baker was aiming for.

2) The leavening powers of each starter to me, would be the same, as long as an equal amount of starter with the same hydration is used in each seperate loaf with all the same formula percentages as one another, having the starter flour type be the only difference. I think they would all be pretty similar in proofing times and outcomes. Though, I have noticed my rye starter does need a bit more freshing than my 60% white, but this is due to the nutrition of the rye I imagine. I hope a more 'senior' member here can verify or add to this. Because I maybe be wrong all along : (

3) It doesn't appear underproofed since the slash would have exploded more. To me it seems like the slash may have been a bit shallow and at a straight angle, not tilted slightly to produce a lip.

Hope this helps a bit, and hope someone can come along and clear up any messes I made on the bread table during this topic : /

If you read the side notes in Hamelman's BREAD, you'll notice that he states that a liquid levain/ starter contains more proteolytic enzymes than the same quantity of a stiff starter. Protelytic enzymes will cause the proteins in the dough to be digested faster, which makes the dough more extensible, hence better shaping, and lighter bread.

Stif starter contains more acetic/lactic acids which strengthens gluten/ protein and thus makes the dough more elastic.

Even as little as few grams of either two will have a huge impact on the resulting dough properties.

Mebake

Hi Mary Clare, I use Hamelman's levain recipes pretty frequently and never fret about whether he calls for stiff or liquid starter, I use my sort of 'in-between' starter and get fine results regardless. I used to try and compensate by adding a few more or less grams of flour but it really doesn't make any discernible difference in my experience.