Can changing flours effect starter?
My starter is fed 50% All Purpose and 50% Whole Wheat. It is a 100% hydration starter. I follow the one in Tartine's Book.
I recently changed my whole wheat flour that I feed my starter and the bread I was making didn't feel the same. During the "turns" in the container it didn't increase in size and the dough was very sticky, it just wasn't the same.
I changed the whole wheat I was feeding it 2 days before I made a leaven with it. It seemed ok and my leaven floated, so I don't understand??
What happens to a starter when you change some of the flour?
Thanks for your time!