What other doughs/breads can I raise with my liquid levain?
I've been using my home-cultured liquid levain to raise some boules with good results.
The levain is feed with white flour only.
I followed Leader's directions in Local Breads to get it going. He mentions that this levain can be used to raise "other breads in this chapter".
Can I use it to raise any dough? Do recipes using flour, other than white for the main component, need a starter made from different ingredients?
Maybe I can sum my question up in a nut shell: Why is more than one type of levain/starter used by bread bakers?