Potato Starter Conversion Question
I'm fairly new to bread baking and am really excited about he bread that I've been baking using a 20+ year old starter from a friend. It's fed with 1 cup warm water, 3/4 cup sugar and 3 tbsp. instant potato flakes. I've been making some really nice sandwich loaves, dinner rolls, and cinnamon rolls using her dough recipe and experimenting with different flours. The best loaves and dinner rolls so far were made with 50/50 KA Bread Flour and Gold Medal Organic Unbleached AP flour. However, the dough is a little sweet, and now that I'm fairly comfortable managing the rising times, kneading and baking parts, I'm ready to experiment a bit. I did try making an all white wheat loaf, and it did not rise well.
This weekend, after reading Mike's sample of his book from sourdoughhome.com, I took 2 cups of the starter, put it in a bowl and fed it with 1 cup KA whole wheat and 2 cups of the Gold Medal Organic AP. It doubled in size and was really foamy after about 10 hours in the oven with no heat, only the light on to try to achieve 85 deg. I kept 2 cups of it, and refrigerated it in a mason jar. I plan to feed it again the same way around Wednesday. (It really hurt to pour all that extra starter out.) After reading another thread discussing whole wheat in starters, what should I feed it with? All white flour, or stay with the blend. I plan to feed it a few times, then try baking with various flours beginning with white and moving on to rye and whole wheat once I'm sure the starter will work.
Does it sound like I'm on the right track to something that will work? I thought starting with a known working culture and converting it to flour base rather than the potatoe and sugar should work. Thoughts?