wrote:
I've been feeding my Carl's starter with King Arthur bread flour.
After a few learning experiences related to temperature, it's been
doing quite well and producing good sourdough loaves.

I'm curious about the effect that changing to a different grain would
have on the performance and taste of the starter. I have access to
wheat, rye, oat and rice flour. Any experience out there on this
subject ?

Thanks as always,
Doug

When I want to make a rye loaf, I just take a spoonful of my all purpose
unbleached flour starter and add rye flour to grow up a batch in stages.

I was running two starters, one rye and one wheat flour, but don't see
any difference in the finished product when using a teaspoon of the rye
starter mixed with rye and wheat flour or a teaspoon of wheat starter
mixed with rye and wheat flour.

I do end up with a 'mixed' loaf either way, usually 60% rye to 40%
unbleached flour and the growth rate appears the same.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com