Hi, I've just started on sourdoughs. :bounce: I'm wondering if a starter made with rye flour would impart the same character in breads as a starter made with whole wheat. I read reinhart's book saying that a starter from Egypt or Russia or other countries would ultimately be the same as a starter made from scratch. So, i'm wondering if it's the same if it's made of different flours. Also, can starters be made from other grains too? like barley, buckwheat, etc?