Using Rye starter with white flour bread?
I have a mature Rye starter that I use to make great sourdough Rye breads. Now I want to make white flour sourdough, and I wonder if I can use the rye starter for this purpose.
All the recipes that I have reviewed for sourdough breads use starters from the same type of flour that is used for the bread. Does this mean that the starter of each type of flour contains specific yeast and bacteria cultures that are needed for that flour? Or maybe on the other hand this does not matter and I can use rye starter with white flour?
I want to bake Hamelman's "Pain au Levain with Whole-Wheat Flour", it has 5% rye flour in the overall formula, and in the levain build, and I already started building the levain with my rye starter.
Feedback & comments will be appreciated.