Matching starter to flour for taste

Sourdough Starter
1

Hi -

Does using a different flour in the starter have much impact on the taste of the final loaf?

I’ve been using Turkey Red and Red Fife for both my starter and dough and I’ve been happy with the results. At one point, my starter went bad so I used commercial yeast and I was surprised how much it affected the taste. I used way too much yeast - first time - which might explain the very noticeable taste difference.

I’d like to make a loaf of just Einkorn. Can I use my Turkey Red and Red Fife (50/50) starter and still have a good Einkorn flavored loaf?

As an aside, I’m milling with a MockMill and baking with a clay baker. Hydration is 85%.

Thanks,

Mike

2

This is where levains come into play. You can use a small amount of any starter to ferment a large percentage of the final loaf.