Whole Wheat Starter to White
My starter (creeping on a year old now) is kept around 75% hydration and 100% whole wheat. I feed it weekly at a 2:3:4 ratio. It always respond great to feedings and when making bread with a greater proportion of whole wheat it rises very quickly. I've noticed recently however, that when adding it to a bread that is primarily or entirely white flour, that it seems very sluggish.
Is this typical?
I'd suspect that there are more nutrients in the WW environment, and when the starter is thrown into an AP mix, it is a bit depleted. But I wouldn't have thought it'd be so dramatic. I recently fed the starter, it doubled in about 3 hours. I recently used the starter in a bread with solely AP/Bread flour, and it took close to 12 hours to double.
Would a starter fed only AP, eventually be "stronger?" or would it merely adapt to that environment, and when converting to a WW bread experience the same sluggishness I find now?
Thanks for any info,