quick survey of your habits
Hamelman, Reinhart, Forkish, Robertson and others all have different recommendations for levain building, often these are different from recipe to recipe. When you say on this site, "Oh, I baked Forkish's Country Blond" or "I made a Tartine Country loaf" do you generally mean that you followed his recipe starting with the mix, or that you also built the levain according to the recipe's instructions?
I ask because I have my own schedule and I do tend to blur the lines between refreshed starter and levain. So when I say "I made x", I generally mean that I followed the recipe at the start of mixing and used my own personal levain construct that suits my schedule. Naturally, the care and treatment of the levain will have some effect on the final flavor (as does starter maintenance), but I wonder how particular people are about this when using labels and claiming to have made X bread.
Cause, you know, I'm not really making "X" bread. My microbes, times, temperatures and flour varies at the VERY least. For that reason, I tend to be pretty loosey goosey about my labels. I'm sure I'm not alone in this but I wonder how far afield we really are in claiming to have made a certain loaf.