Does it matter if I use a rye starter or wheat starter when baking wheat bread?
For a wheat loaf it makes very little practical difference, because the microbes adapt to whatever you feed and your dough is really just a big starter. A whole rye starter tends to be lively and carries more wild microbes, and it leavens wheat bread perfectly well. Use whichever one is easier for you to keep healthy.
Beantwortet von Hendrik, The Bread Code
Aus dem Buch
Also note the size increase of your dough. The amount the dough increases in size is irrelevant. Some bakers claim it doubles, triples or quadruples. The amount of size increase depends on your microbes, but also on the flour that you use to make the starter. Wheat flour contains more gluten and will thus result in a larger size increase. At the same time the microbes are probably not more active compared to when living in rye sourdough. You could only argue that wheat microbes might be better at breaking down gluten compared to rye microbes. That’s one of the reasons why I decided to change the flour of my sourdough starter quite often. I had hoped to create an all-around starter that can ferment all sorts of different flour. 3
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