The first time I made a levain, I used all-purpose white flour. This took over a week-two weeks to become active. I recently started a levain using whole wheat flour, and found it to become active much faster from the more nutritious flour.
Now due to covid19 wiping all flour from the shelves I did not have enough to sustain my starter with the usual whole-wheat flour. Since it appeared to be stable and strong, I read that it is possible to use another flour for feedings though it may take time for the starter to acclimate. So, I used the only thing I had: white all-purpose. The starter did not acclimate, and I had to restart everything when I was able to get whole wheat flour.
If a levain can't use a different type of flour for nutrition and do so effectively, how is it working when used in an actual bread recipe?
Meaning, if it sits stagnant for days when fed all-purpose, why would I expect anything different from a recipe using all-purpose?