I am just beginning to take my pizza making to the next level. I can do the Chicago Style Pretty well, but have not had success with others. Part of that is I didn't have a mixer, which just came in the mail yesterday, so I am trying some new stuff out.
Regarding starters, some things say to use whole wheat flour to begin the starter and then switch to white. Is this necessary?
I started a starter with white flour yesterday evening that is bubbling and looks good today, should I start over with wheat flour? Or just try it and see how it goes.