Whole wheat vs White vs Rye Does your mature starter really care?
Do you keep multiple starters fed on different flours? For example one starter that is fed only whole wheat, another that is fed only rye? Have you noticed a difference using one starter or another for a particular recipe?
My whole wheat starter is healthy and real active but I've been using it in recipes that could be 50/50 ww:ap white or 100% ap white. Does my starter really care if I'm using the same flour that I feed it with to make bread?
Curious to your experiences!