To Simple Starter Questions
1 - When bread recipes call for starter they often do not mention the ratio of flour:water that made up the starter. Does it matter, so long as the starter is vigorous and healthy?
2 - Does the type of flour (APF, WWF, Rye, etc) in the starter make much difference in the baked bread? Might have some (small) effect on bread flavor but does it affect the quality of the bake?