White starter with WW loaf
I am getting my first ever starter ready to use this weekend, it will be my first try at sourdough. The thing is I never make white bread always WW. Is it OK to use white starter with WW flour? All of the recipes for WW sourdough I see use WW starter without any explanation why? I don't mind converting my starter to WW, but not until I know it works and I know how to use it. I don't see any set recipes for WW sourdough, I did find the one that Jane posted. Why does hydration of starters vary? Mine is 50/50 flour/water by volume and is very wet and gooey. I can see how a lower hydration would make it less gooey.
Thanks - Joel