Thanks for the in depth video, when I was younger my mother kept a sourdough starter going that had been given to her by a woman who was the last in a long line of keepers that had kept this particular strain going since the founding of Nashville TN. Kinda neat.
You can check out the cool genetic mapping project for sourdough. Essentially, they took lots of samples from all over the world and are comparing them to show the different strains. Pretty neat, too. robdunnlab.com/projects/sourdough/
Oh, I did not realize you already had something about the sourdough. So here is my comment - go for the rye. Do the rye starter and forget the wheat. I started with this recipe years ago, but by now don't even follow the fine details anymore. Just do it totally by an eye and close enough - it just works. www.weekendbakery.com/posts/rye-sourdough-starter-in-easy-steps/
It doesn't seem to with white flour. I have heard, but have not experienced, that whole wheat flour can go rancid because it has a higher oil content. What is most important, though, is to feed it whatever flour it is used to: white flour fed to a white-flour sourdough, for example. If you have a white flour one and want to switch it to another flour type (whole wheat, rye, etc.), it takes four days: day 1 is 25 percent new flour, 75 percent old; day 2 is 50/50 mix; day 3 is 75 percent new flour, 25 old; and day 4 is 100 new flour type.
