Whole wheat in starter causing tearing.
Lately I have been experiencing some tearing issues with my sourdough. I've tried adjusting things from what I have read, like adding more water, different proofing times, among other things, but it's still tearing during the final proof. The bread tastes fine, but come out looking terrible.
I understand that using whole wheat can tear the gluten, causing the issues I have, but I'm not using whole wheat in my recipe. There is, however, whole wheat in my starter. Could the starter be the issue? And if so is there a way to "weed out" the wheat in it, or would I be better off with an entirely new starter?