Will I regret using dark rye AND sprouted wheat in my first starter?
I don't know what possessed me. I kept reading so many conflicting things online and watching conflicting videos on youtube about how to make a starter and late at night I went to the kitchen for a snack (naughty) and thought "what the hell" so mixed these two flours together, added water and mixed it all up, trying not to think about it too much. I ended up putting in more of the rye than the sprouted wheat because I'd realized I'd put in a bit too much water so I'd added more rye. Then I had too much I thought so I split it into two containers instead of one. To further complicate matters, two hours later I went down again and put just a tad more rye in to each container (don't ask - I'm a goofball - I think it was cause I was worried about having mixed the two flours and I wasn't sure sprouted wheat was a good idea) AND the water I used for any/all of this was tap water which happens to have chloramines in it rather than chlorine. Oh, and I used warm-ish tap water at that, thinking that would be best for yeast to grow. So at this point I'm figuring it may me a miracle if this stuff turns out at all, haha.
Mainly though I want to know if it's okay that I mixed dark rye with sprouted wheat! It's not like mixing it with AP flour which I know is okay based on what I've read anyway.