I used to keep 3 separate starters (white flour, whole wheat and rye), but now just keep the white AP going. When I want to do something with rye or spelt or whatever, I just use that flour to do the build. Takes up far less room in the fridge and stays more active (I confess to often leaving my rye starter in the fridge for weeks at a time...). Do you discard or make pancakes/scones/biscuits?
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