A Question About Starters
I've learned to make sourdough starters, thanks to this site! Thanks to sourdoughlady for her formula and hints to making a starter using pineapple juice, and I've successfully made another using rye flour. Both of these are distinctive in their mannerisms and flavors, but I've asked myself why do I need both? I've considered discarding one or even [yikes] combining the two. Is their any merit to this line of thinking?
I've made several loafs of sourdough bread, deliciously I might say, from each starter and most recently sourdough flap jacks [yum yum!] so I'm inclined to continue the lineages separately. And if so, how many starters do most Bakers have? Thanks!