here's a random question:
I'm making a starter with rye flour right now. It's beginning to rise everyday about an inch.
Anyway, I will probably switch to an unbleached AP or maybe the KA white whole wheat at some point.
My question is, if I kept it as rye only, does it matter what kind of flour I use to bake the bread/pizza/whatever? I know taste will probably be affected, but I was just curious.