Do you keep multiple starters fed on different flours? For example one starter that is fed only whole wheat, another that is fed only rye? Have you noticed a difference using one starter or another for a particular recipe?
My whole wheat starter is healthy and real active but I've been using it in recipes that could be 50/50 ww:ap white or 100% ap white. Does my starter really care if I'm using the same flour that I feed it with to make bread?
Curious to your experiences!