One base starter vs. many
Hello, I have one starter that I turn into various leavens by adding different flours according to recipes, but I also know of bakers who maintain multiple starters (1 whole wheat, 1 bread flour, 1 rye, etc.). Most home bakers have limited room in the fridge, and I'm guessing 1 base starter is most common, but I'm wondering what the trade-offs are here. I love my mother... do I need more than one? Thanks!