Two primary things happen when you use large quantities of starter.
The Proof time is reduced, because you have a higher ratio of starter to recipe.
It will reduce the Tang. A really healthy Tang takes time to develop. You will often find recipes requiring a long soak in the fridge (called Retarding).
Note... Both of these answers assume all else is the same, and appropriate adjustments have already been made.
Also note... Bread Flour, and flours like that (also go under a few other names) have Baking Powder and Cream of Tarter (allergy alert... Cream of Tarter contains Sulfites)). Point being, this creates an almost magical rise, though be it artificial), and in some circumstances may hamper the development of the Sourdough, which would lessen the production of real high quality Gut Biotics.
A really outstanding book on Sourdough is "The Sourdough School" by Vanessa Kimbell. She is one of the world's leading experts in the field of Sourdough... As well as having a degree in micro gut biology amongst others accolades.
She has more than one book, but this one teaches Sourdough 101 - Sourdough 321 (at least that's how I feel about it).
Learn from it, practice it, then use your knew found knowledge to make your sourdough your way.
Good baking Y'all.