Starter with 3 flour blend?

http://www.thefreshloaf.com/node/44733/starter-survey

question asked less than two months ago.  Doc, for questions like this, there is a pretty good chance that they have been asked before.  The search box in the upper right of the webpage is a pretty good place to start for seeing if there had been any like, for example, your question in the past.

For the most part, I use KAF AP but I've also added a touch of rye, white whole wheat, and whole wheat flours at different times. It consumes all types. The biggest influence on my starter is usually the room temperature. It works well now with a 70F average room temperature but when given 76-80F temps, my starter behaves like a teenager, eating everything and growing quickly.

Since I bake only one or two loaves a week, I keep a 50 g or so piece at 75-80% hydration in the refrigerator and then use a smaller piece of that, about 20 g, in a two stage build for my levain. Leftover pieces are often added to the pizza dough on weekends. If I feel like using rye, rye flour it is. The same goes for whole wheat. If you have good procedures, you can change your white flour starter to rye or either whole wheat after three or four builds and have 99% purity with a bit of patience, planning your schedule, and the desired flour. You can work backwards as well but that can to be work rather than fun.

Unless you're convinced that you have to be true to type for every kind of bread you bake, I'd suggest keeping a white flour starter as your go to starter and then building smaller rye or whole wheat starters when needed.

I've only been baking sourdough for the last couple of weeks, but I've been refreshing my starter with 25% rye, 75% bread or AP flour.

Farrah,

I have three starters - White, Rye and Whole Wheat.  I mill the Rye and Whole Wheat flour myself from grains I get from Honeyville.  The White is usually Dakota Mills Bread Flour (unclorinated & unbromated).  I use raisin water.  The water where I live has been voted the best in Wisconsin for quality.  I use tap water after standing for 24 hours with a handful of raisins thrown in.  I haven't combined starters although one of my recipes for Polish County Bread uses both the White and Rye starters for the levains ( I use only natural levains in my breads.)  The two starters along with a 2/1 rye soaker give the bread a very distinctive flavor.  Your comment about mixing intrigues me and I may give it a whirl.  The White and Rye starters are refreshed on a 1:1 basis weekly and are done at room temperature and then stored in a small refrigerator that I use for my breadmaking.  The Wheat is trickier.  I use the same 1:1 proportion but the wheat should be kept at between 50-65 degrees F.  So I take it out of my fridge at c. 42 F scoop out and dispose of 100-150 gms and replace with a fresh mix of water and flour; let it stand out 1 - 1.5 hours and turn my baking fridge up to 50 F for another hour or two.  This keeps the Wheat starter from getting too acidy and gives a sweeter wheat bread.  

Hope that helps.

Big Crusty

No Muss No Fuss starter, posted by Dabrownman.  He is a very experienced contributor on this forum and his starter technique is quite amazing.  In his post, he discusses the use of several flours (many of which he grinds himself) and he makes any kind of bread you could imagine.