Is there a difference between a (regular) starter and a sourdough starter?
First of all I am a beginner baker and not a huge bread eater. But I do bake my over bread, all in whole wheat (whole wheat flour and whole rye flour) so that I can control the ingredients (nothing other than flour, yeast, salt and water) and make it fresh.
I have made a starter, preserve it and used it for many times. I wanted to see if I can also make a sourdough. After some looking, I see methods for making a starter and a sourdough starter. I wanted to know what the difference is. But I can't find an answer. There doesn't seem to be a difference. I even call King Arthur's hotline, and the response seemed to confirm there wasn't a difference. Rather it is all about how much starter you use, the length and way you ferment the dough, and, maybe, the way you bake the final bread.
I would love to see how people say about it.