Varying feeding when changing flour?
I "captured" some yeasties using the pineapple solution method (substituting orange juice instead) a few weeks ago. I'm very happy with my beastie whom I've been feeding white flour on a 1:2:2 ratio by weight. I bake using recipes that use 100% hydration sourdough starter.
But I actually bake whole wheat bread almost exclusively, so when my white AP flour ran out, I bought some King Arthur white whole wheat instead.
Now I find that my resulting starter after feeding is a lot thicker than before. When i was feeding the beast white flour, it would yield a really thick. gummy liquid. But now it is more like soft bubble gum rather than stiff liquid.
Should I be changing the weight of flour on feeding now that I'm using different flour? I don't mind having a thicker starter, but it confuses me how a thicker starter can still be used in recipes as a 100% hydration starter with the same amount of added water. Also, I prefer less sour bread, so I liked having a slightly more runny starter. Maybe I should cut back to 90% hydration, and use as if it is still 100%.
Does anyone have any advice?