scientific explanation needed
Can anybody offer me a microbial explanation as to why so many books insist on using rye starters for rye breads and white starters for white breads? It seems that this is about more than just flavor.
I'd prefer to have one starter/mother than can make all varieties of bread. However, I read over and over again that if the final bread has a certain percentage of rye, that a rye starter is required. I'm wondering why.
Another open question: do you keep one starter for various breads? If so, do you use a blend of flours?