Types of Flours Used to Feed The Starter
I've read online that whole wheat and rye flour are really good for beginning a starter. I created my first starter with 100% bread flour and 100% hydration. It ended up smelling like a mixture of smelly feet and dirty socks. So then I switched to 50% bread flour and 50% whole wheat and I got no rise out of it. So then I switched to 100% whole wheat and it grew 3 times bigger. I've seen in many videos when people add their starter, it looks almost stretchy and stiff but mine looks watery.
Does the type of flour in starters affect the hydration of the dough?
What types of flours and blends do you recommend to feed the starter?