How does levain ratio affect its strength?

Hello everyone.

I started a starter from scratch a couple of months and have been baking regularly since then. Much of my successes have come from answers to questions on this forum.

My apologies if this has been directly addressed before and I have not seen it. Please direct me to an existing thread if so.

My question is (as a basic rule) whether a certain ratio for a levain (also read starter, etc.) makes a difference to the strength of the bread, oven spring, flavour, etc. OR whether there is no difference other than how long it takes to peak.

Example: I keep my starter at (cool) room temperature as some part of me thinks it will be healthier and more flavoursome constantly out of the fridge than if I refrigerate it and only bring it out to refresh before baking. I feed it regularly. No less than once a day, sometimes twice. That might be rubbish, I don't know. In any case, I keep it at 100% hydration and feed it 1:4:4 with equal parts white bread flour, spelt, rye, and whole wheat. I am currently carrying over 15g of starter to 60g flour mix and, obviously, 60ml water. I figure this will give me a diverse and well rounded flavour with all sorts of microbes that will latch on to any recipe I make using different flours. Again, that might be flawed logic. c

Now, is there any difference to using an amount of this starter at its peak (say, 60g), to building 60g's worth of levain at 1:2:2 (or 1:1:1, or whatever) and using that in a recipe. I know the strength and flavour also depends on flour used. But I hope there is a principle that can be generally applied.

I think I have better dough development and spring from a loaf made using a built levain with a ratio of e.g. 1:2:2, rather than equivalent weight from my starter at its peak at 1:4:4, but I can't get my head around the science of that. Surely it's the same volume of flour, hydration, and quantity of microbes. A lot of recipes I look at have a levain build at around 1:2:2. I can't keep a starter at that ratio at room temperature as it will need feeding more frequently than I can manage.

Any help, wisdom, guidance, greatly, greatly appreciated.

Many thanks,
Henry