Does your starter perform better when...
You feed it a certain kind of four? I am not a purist and don't feel like I need a white and wheat and rye and spelt and insert-other-flours-here starter for each type of sourdough I want to make. No harm in feeding my white starter a little WW once in awhile.
I've been wondering though, do some starters perform better with certain types or brands of flour?
I used Gold Medal AP for my first starter and it took off like a rocket. This time I used KA AP and it took a lot longer for it to get to the point where it bubbled up with what I call a frothy head, the very large bubbles it gets before it settles again. Both were started with Gold Medal WW flour using the Pineapple Juice method.
Do you find that one flour works better than another in your starter(s)?