Hi all. I have made my own starter and have been using it for about 8 months now. If I feed it on rye it doubles in about 5 hours. If I feed it white flour it only increases by a little over 50% no matter how long I wait. When I convert it to rye, I do so incrementally, likewise when I convert back to white. I have tried being patient and feeding it twice a day over a couple of weeks to built its strength as a white starter, but I do not get anywhere.
My question is, should I start again? I would like a white starter as a basis, not a rye one. Are the yeasts within my starter constant? If I begin a new one, will it have a different configuration of yeasts or the same as the one I currently have, given that I will be creating it in the same kitchen?