sourdough starter on other types of flour
Ok so in a common wheat sourdough, there are a multitude of yeasts and bacteria and each sourdough has a slightly different combination of them due to water/air/flour/etc... but the main ones are always present. I can imagine that in other wheat varieties, like emmer, einkorn or spelt, the flora is very similar as well.
In Marco Gobetti's Handbook on Sourdough Biotechnology, he has a chapter on GF sourdoughs and how it has had very little research in terms of the population of micro-organisms in each cereal, legume or grain flour.
I am no scientist and reading books like these are very intense for me - so I'm looking to bind this kind of reading with experiences or hands-on knowledge. Does a starter on a different flour affects taste? What's the impact of bread volume and eventually on the health?
Have you worked with other flours? Have you tried mixing different starters in a single loaf? How did it affect it?
The common wheat and rye starters I have - buckwheat I have tried, ending with no volume at all and I'm in the middle of experimentations with rice and with amaranth. But would love to hear about your knowledge :)