Hi guys
Been away from making breads for a while after getting lazy and letting my starter die, got a new starter to the point its ready to bake with. I notice a lot of people use different flour types in there starter, my last starter was just 100% white bread flour and I've done the same this time, just wondering what the advantages are of using different flours in your starter?
And secondly am I able to add in new flour to my original white flour starter to change it or would I have to start the process again with a different flour?
Always been blown away by how knowledgeable and supportive people are in helping newbies like myself out on the fresh loaf so thanks in advance for any help.
I highly recommend these two posts:
The Pineapple Juice Solution, Part 1 | The Fresh Loaf
The Pineapple Juice Solution, Part 2 | The Fresh Loaf
In answer to your second question, You can convert your current starter to one fed with whole rye or wheat flour. I did it a over 12 months ago. I wrote up a post about it here: Solved my starter issue | The Fresh Loaf
Cheers,
Gavin