New to artisan bread making / sourdough
firstly I need to say hello to all of you and that I'm completely new to this but also forcefully dragged by intuition that if I want to bake bread I need to do it this way...
I bought a book from Vanessa Kimbell and mostly I can say I like it, but it got me to some confusions.
After I watched several clips on youtube (mostly from Baker Bettie) the pieces fell into the place and now I think I will be ready for my first sourdough bread next weekend (as my starter is now in process of growing / establishing (at day 3).
I started with stone milled rye because the book and other sources say it is easiest to start with.
Still, I got to some dilemma when planning ahead my first attempts.
Book (Vanessa's School) advises to start the sourdough journey with baking classic 73% hydration white boule.
It also recommends opting for "ambient method" for begginers.
Still, "ambient method" suggests using "white levain" and here comes my most recent dilemma and question:
Can I use rye starter (the very first starter that I made from rye flour and water and fed with rye flour and water at 14 degC) to make white levain with simple white flour?
Basically, I would still feed and keep the rest of my starter rye, but when making levain can I use different flours? is that an option and will it lead to success?
Thank you all good ppl :*