I’m new to making sourdough, and I’m relatively new to baking bread in general, so please forgive me if this is a very basic question.
I’ve made a starter using nothing but dark rye flour. I’m prepping my first rye loaf right now following this pure rye loaf recipe, but I still have a lot of the rye starter left over that I’m storing in the fridge. Can I use this starter to make other kinds of bread, like whole wheat or white? If so, what kind of adaptations (if any) should I make when preparing these different loaves?
Thank you for the advice: I’ll try adapting it to a wheat starter. I’ve got lots of the rye starter to play with so I might try a few variations: create a levain with the rye starter (like the other commenter suggested) and adapt another portion.