Blending flours for sourdough
I'm a chef, passionate about bread, doing my best to offer real good bread to the our clients in the restaurant.
I had a couple of questions I was hoping someone could answer.
Are there any advantages/disadvantages of maintaining a sourdough with a blend of flours? For example feeding a sourdough a mixture of wheat and rye flour - and I mean continuously feeding it this mix of flours.
Another similar question is: Is it common practice to build a dough with more than one type of sourdough, e.g. blending wheat and rye sourdough in the same recipe. Is there any pros and cons?