Rye starter vs white starter
This is my first post but I've been trying to bake sourdough for a few months. What I'm wondering is whether different starters are more or less active than each other e.g. is a rye starter is more active than a white starter?
I've managed to start and maintain a rye starter and am using it to make 100% strong white loaves but wonder if I'd get better results using a white starter with white flour.