Gluten-free starter conversion to gluten worked!
Thanks to all of you who offered advice after I lost my starter to mold after a long trip. As I mentioned, the gluten-free starter was fine, so I stole some and built it up using ww, white and rye flours. It really perked up quickly, and this is the first loaf I baked using it, a classic sourdough. Thanks again to all for their suggestions. I will try them all when I go on my next extended journey. Best, Phyllis