Flours Used for Starter
So that last few attempts at bread went through some changes. I'll be trying a different recipe, but more on that in another thread later. My question for today is what flours do you use for your starters? I have been giving one of the two loaves each attempt at bread produces to some friends, and I was recently informed that they're trying to not use anything made with AP flour. So today I got some KA White Whole Wheat. I also have some dark rye from Bob's Red Mill, and I thought I'd mix up a batch of both of those. First, is that a good idea for making a new separate starter? My thought is to initially use the starter I have, splitting some off at an upcoming feeding, and feeding some as I usually do with AP flour, and some with the WW/Rye mixture, essentially having two starters, rather than trying to make a whole new starter from scratch, since that didn't work out so well last time I tried that. Second, what ratio of WW to Rye would you suggest? Initial thought was 50/50, but then maybe not. So, what do the pros have to say about this? Thanks