Hamelman's liquid levain culture question
I started this culture a few days ago, and while it did well for the first couple of days (when it was mostly whole rye), once I switched to white flour, it stopped being active. I started another one today, but was also wondering. Hamelman's method calls for use of all whole rye flour and some honey plus water for the first 24 hours, then one day of feeding mixed ratio of whole rye and bread flour, then bread flour twice a day for a few days. I have a very healthy 100% hydration whole rye starter -- can I just feed it white flour and change hydration to convert to liquid levain? There is nothing magical about starting it from scratch, I would think?