I put rye flour in my whole wheat starter.
I accidentally put whole grain rye flour in my sifted whole wheat starter today. I'm new at this, I just got the starter on Saturday and haven't even tried making bread with it yet. I was given ~100g of starter from the co I just started buying flour from (it was a promo if you bought sourdough bread). I cleverly divided it in 2 and put one in the fridge and left one on the counter, just incase I messed up. Anyways, I don't know if I should continue with the rye or if I can just switch back tomorrow with the whole wheat? As an aside, is it an issue switching between red fife and red spring flours, for future reference?