RRD: Yes. This is really one of the remarkable things about starters, you can make them with many, many, kinds of milled grains and they converge (much of the time) on very similar microbial communities. To me this is as close a thing to magic as there is in the world. Well, this and spitting spiders.
The only flour type we don’t recommend is self-rising flour, since this flour has baking powder and salt added to it.