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Has Achieved Nirvana
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I just feed my starter with Wheat Montana all purpose flour. I have only used rye flour mixed with whole wheat and white in bread, never done just rye.


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Smiler Jodi

 
Posts: 20525 | Registered: 20 April 2005Reply With QuoteReport This Post
Has Achieved Nirvana
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Yesterday I fed a small portion of my starter a mix of rye (one-third) and AP (two-thirds). Left it overnight to ripen; it did seem to smell more sour when I checked it this morning.

Only 50g of rye in it from what I fed the starter, but the dough I made this morning is a lot sticker than usual. Can't wait to see the final result!


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When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

 
Posts: 38221 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
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