Been baking sourdough for the past year and a half during which time I've kept a 'regular' starter and a 'desem' starter, yet I just read yet another blog ( a professional baker) who uses one starter for all flour types, feeding with a mix of dark rye and high protein (bread flour or a mix of bread and AP flour). What are your thoughts--should I bother with the desem? Also, if I keep mine in the fridge (small, old house with no room for the lovely heater mentioned here), must I 'stiffen it' when feeding prior to refrigerating? (I use the 'smaller starter' version from this website)? Thank you!

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