SD starter being gummy?
Here's a question for you guys. I typically feed my starter with rye flour. At the request of a friend, she asked that I feed it with whole wheat flour instead. I've noticed a weird texture difference between the two. Is it normal for the whole wheat starter to be super gummy? I have the hydration at 100% for that. My experience with white and whole wheat flour is that it usually tends to be more soupy, rather than gummy as opposed to the rye, which is light and fluffy.