What makes a traditional baguette?

I'm trying to get an understanding of what, exactly, makes a traditional baguette. Most of the research I've done indicates that the ingredients must only be wheat flour, water, yeast, and salt, that there is a required length, and that the baking must be done by hand. That said, most of the recipes I've seen are more limited than what the rules allow for.

Is a baguette considered traditional if it has...

- A combination of white flour and whole wheat flour instead of just white flour, or must it be all white flour?

- Sourdough starter instead of commercial yeast?

Is there anything else I'm missing here?