what kind of starter to have if only to have one kind?
As I look through the books I have and mark the breads I would like to make, I notice a variety of starters in the formulas -- firm, liquid, various hydration levels... I do not want to maintain more than one starter. I know that I will use organic rye flour and fresh pineapple juice to start one, but beyond that, what would be the most useful and versatile starter that can potentially be converted to other types? Any advice, as well as references to resources would be great appreciated.