Thoughts on a non-specific starter?
First I'd like to say hi to everyone here, I've been perusing the website for some time now and finally decided to join in. I'm excited. I've only been baking bread for a month or so and the only real book I've looked at is Hamelman's "Bread", and the rest I've learned from TFL and breadtopia.com. I've got a sort of hybrid starter going, and that's what my question is about.
I've noticed whenever people talk about starters, they tend to say they have a dedicated whole wheat starter, or white starter, or rye, or spelt or something. I have a starter myself, and I started it with white flour, but as i've nurtured it, i've usually tossed in a little bit of whatever flour I had on hand - be it white, ww, rye, and just recently a touch of spelt - and added water until it looked right. I haven't killed it yet, and its been very active and happy (I think) and produces some pretty good bread I think. I'm curious though, for one if anyone else does this sort of 'every-flour' starter, or if not, what are the benefits of having a specific starter for specific flours?
Like I said, I'm pretty new at this. I've made a few loaves and have been lucky I suppose. I've been getting good feedback on my bread from my housemates and breadmaking helps satiate my creative needs, so now, I suppose I am truly sucked into the wonderful world of breadmaking. I hope to get some pictures up and share, and to keep learning from all you fine folks. Thanks for having such a great community here!