I don't know if "going to the trouble" is really the right phrase. Bread making is something you either are passionate about or not. If the passion is there, you do whatever is required.

I didn't grow up in a baking environment. For many years, if I made bread at all, I slavishly followed a recipe, with no clue as to what was really going on. This all changed only a couple of years ago, with my "discovery" of Peter Reinhart's work. Now I bake bread at least weekly. And I figure maybe, in another 20 years or so, I can actually call myself a baker.

>.....starter should be whatever flour you use to make your favorite bread...<

Or whatever you have available. I think the flour used in the starter is the least important part of the equation. The goal is to capture wild yeast and provide them with an environment in which they can grow and reproduce.

I know bread is something folks are really passionate about. Me? I just don't get it! But, honestly- I know I'm in the minority- so I know better than to make fun...

Dear KYHeirloomer

You are so right, "going to the trouble" was not the right choice of words!
I just meant you do or have to learn so much to make good bread and most
of all, love doing it. I am 61 years old, I have been watching my mom making
bread for many years (she would bake it outdoor in a wood-burning oven,and when
she took it out the smell and taste was incredible!) I have been making bread for
my family for 10-15 years and never imagine that there are so many "secrets".
I was never quite happy with my bread, but did not know what to do about it
till I joined this forum.
Thank you so much for all the advice!