Should a healthy starter be able to feed on any flour?
I usually keep my starter fed on 50/50 rye/ap (or bread flour).
It generally is quite active. It doubles every 5 to 6 hours after feeding with 1 part starter, two parts water, and two parts flour. I bake with it every two weeks or so and usually refresh it three or four times before baking.
I've been having some trouble with gluten development throughout the fermentation process, (the dough becomes very weak and starts to lose structure somewhere in the middle) and I was wondering if my starter was causing the problem. The loaves are OK, though the crumb tends to be a bit tough.
I'm making this connection because I recently tried transitioning my starter to an all AP diet, and the starter couldn't survive.
So two questions:
Would an unhealthy starter, which otherwise is active, hinder gluten development?
And would a starter's inability to survive on AP flour indicate that it is unhealthy?