Tartine bread recipe starter
I have a white flour starter for about 14 days already, can i convert it to tartine starter recipe by mixing 50% white bread flour and 50% whole wheat for few days and convert or I need to do it from scratch? Is it because different flour composition attract different yeast or taste? I am a bread amateur and I hate to waste, in the past , my starter is small, 1 tablespoon flour and about one and one tablespoon water, recently my starter is two tablespoon flour and one and half tablespoon water, next feeding two tablespoon flour and one tablespoon starter, sometimes when i ran out of starter, i use one teaspoon starter and two tablespoons flour, is the water composition important in starter? So the question is I started the starter using white flour, so the yeast all is white flour yeast, so will it work if i shift to tartine bread recipe flour?