Effect of adding bacteria when racking to secondary

I recently brewed a Flanders red ale and it is nearing the end of primary fermentation. I'm planning to rack it to a carboy and leave it for up to about a year.

While doing research on the style, I saw various recipes that added everything (yeast and bacteria) to primary and others that used just the yeast for primary and added the bacteria (and Brettanomyces) when racking to secondary. I decided to do the latter for various reasons but I want to clarify that my thinking was on the right track.

My thinking was that if I had added the bacteria to primary, there would have been a lot of additional compounds created as they consumed sugars, competing with the yeast. Many of these may be cleaned up during the long fermentation but I imagine the beer would still end up with some signs of that process, and I'm not sure I wanted that.

By adding it to secondary, I'm assuming that the beer will come out a bit cleaner but still develop a good amount of sourness (probably a little less but hopefully not much less).

Am I on track here? Is there anything I'm missing? Overall, what are key differences I'll see between adding the bacteria in secondary instead of primary?