WHat kind should i keep?
I am making a miche and that is a 50% White and 50% white whole wheat miche. My question is what sort of starter should i keep? A 100% white one? A 100% white whole wheat? Or a 50% each starter? I remember reading something on Farine about Gerard, and he feeds his levain with the same build he uses for his dough, which was a combination of flours. Any suggestions?