would like to ask whether there is a guide when using leaven with different types of bread.
1) one has a plain flour type leaven would it be more suited for white bread
2) one has a rye leaven would it be more suited for rye and wholemeal bread.
When one interchange it, I guess the proving times would be different, taste perhaps too. I tried using the 1st one with wholemeal flour, the results were ok.
I dont know if it matters all that much Francis. Some bakers use a rye starter for everything.
If I'm doing white or wholemeal then I just use a white starter. With my rye loaves which are 1/3rye 2/3white I use a started that has been fed in the same proportions.