Hello, a technical question here. My wild yeast sourdough starter, started and maintained with rye flour, has been rising bread dough pretty well for a few month now. It also works well when the rye is replaced with whole wheat flours to make whole wheat starters. All these starters expand 2-3 times over 4-6 hours. However, when the rye is replaced with unbleached white wheat flours after two-three feedings, bread or whole purpose, the rising power disappears. After switching to white flours, the starter (about 125% hydration) still bubbles and floats when dropped in water -- but doesn't rise much, if any. My questions here are: (a) Should I propagate this white wheat starter for longer and wait until it eventually starts rising? (b) Do I have to start a separate wild yeast white wheat flour starter, so that it has its own microflora? (c) Would, in general, I get a set of identical starters, if I started them over and over again with the same flour and conditions? Or there is a chance that some of them will end up better with the possibility of selection? Thanks! Appreciate any suggestion.