First time post.
I'm building a new starter with a view to a No Knead 3 flour Sourdough.
my loaf would have 70% bread flour, 15% Rye and 15% Wholemeal.
Would I build a better starter if I make the base starter using those 3 flours in those ratios?
Will it make a difference to the end loaf?
Hopefully someone has tried this before.