New starter and whole grain questions
I've just started getting into bread baking seriously, since the last efforts were a bit half-hearted. We eat mostly whole grain breads, so I'm working from Peter Reinhart's Whole Grain Breads. I decided to order some diastatic malt from KAF, and since I was already paying shipping decided to throw in some sourdough starter.
Now that I have a sourdough starter going, do I need to start a whole grain starter as well? Or, when following a whole grain recipe can I either a) convert some sourdough starter to whole wheat a couple days in advance, or b) just use the sourdough starter in the recipe? Is either method better than the other?
Will the sourdough change the taste much? I assumed it would, but then I noticed he refers to the wild yeast starter as a sourdough starter, so then I wasn't sure what the difference was, other than his whole grain wild yeast starter is made with whole wheat flour, whereas the sourdough is made from and fed with white flour.
Thanks for the help, as I've spent many hours reading through the pages here!