does anyone keep a seperate rye starter for baking or do you just use a regular white starter for making your rye bread? i'm reluctant to keep 2 separate starters to feed full time. is it possible to convert a portion of my white starter to a rye starter a few days before baking and use that as a substitute? the bread recipes i'm concerned about that call for a mature rye starter are in the Hamelman bread book under the 3 stage ryes. any advice from folks that are familiar and baked the 3 stage ryes would be welcome.