The Detmold 3 Stage Process

your drift.   Just read all of it and my brain cells are screaming for coffee.   Mini Oven

will be having a good day.  I like her ideas, they work too.  I have a starter named after her.  My Austrian starter came from my Austrian Baker.  The starter I have now in the fridge, came from a rye sourdough extract package that I purchased looking for flavoring.  I really didn't intend on baking too much bread here but "things" just happened. 

If you are interested in starting a different starter than what you have, try going for a walk and collecting clean (unsprayed, not from dusty roadside or where animals could have urinated on it) mature grass grains, crush them and add wheat flour and orange juice to make a starter.  You could even try adding them to some of your present starter.  I do like to keep things runny when first capturing or reactivating a dry starter.  I figure that gives them lots of room to multiply.  I'm not so experienced with sourdough as you might want to believe.

You are probably interested in getting your hands on some Austrian SD but I will be traveling in summer and don't think it wise to send any in the mail.  The warm temps in a suitcase, car trunk, mail bag or mail box could kill it.  I could try later in the fall or meanwhile, you might try feeding your starter 50/50 wheat to rye for a while and then try using it in a white bread recipe to get your Klosterbrot. 

Btw  Klosterbrot (Monastary Bread) is rather non specific.  If I was a baker next to a Kloster, I might call my bread Klosterbrot or if the Kloster ordered a specific bread delivered all the time, it might get called Klosterbrot.  Or if the monks made it, it might be called Klosterbrot.  Or if the flour was milled at the Kloster's mill, it might be called Klosterbrot or if it was served in the Kloster Restaurant it could be called Klosterbrot. ... And the region is speckled with Klosters.