Starter Flour / Dough Flour Interaction
Hi Everyone - I'm just starting out with sourdough bread. My first few loafs were made with an all whole wheat starter (about two weeks old), combined with dough composed of 1 part whole wheat, 9 parts white bread flour @75%-85% hydration. While delicious, they were somewhat dense / "gummy," with very poor oven spring and no ear. I then created an "offspring" starter, fed with 100% all-purpose flour (now about a week old), and a dough composed of 100% white bread flour @75% hydration, which rose beautifully in the oven and has a nice ear!
My question is... does a whole wheat starter interact poorly with a primarily white dough, as it is not used to this for its feeding? Might that be my issue, or do you all have any suggestions in this regard?