Of course, once you start a good culture, you need to breed for the flavour of bread you wish to have. Some areas in the world are better for that than others, since even the wild yeast will be less "tangy". Not everyone loves sourdough, of course and even if you do, you probably don't want it to be too strong.
For centuries this was done by a combination of luck and lending yeast starter to friends and family, until entire villages or even towns were basically eating the same yeast, believing that their local version was the best.
We don't know about that now, since most of us, if we ate raised yeast bread in the last day, probably had yeast that was at least related directly to that everyone else consumed. (Unless you ate wild yeast, of course!.)