I've been baking bread for about a year, baked 45 loaves at home in the last month. All with instant yeast and delayed fermentation.
Many people seem to feel that sourdough is the better bread. I've begun reading about it here and in books. I've begun making a starter, but I have two questions. I'm sure there will be more.
First, why do we have to maintain separate starters for white, whole wheat, and rye? The flour is just the food source for the yeast, and there are many benefits to blending flour: better rise, better taste, lightness.
And second, instead of fishing for yeast that is present in the flour, why not just inoculate the flour and water with a 1/4 t of commercial yeast?