refreshing rye barm
Hi All. I am making a barm from "The Bread Makers Apprectice" to bake some Pumpernickel. But Mr. Reinheart only gives instructions for refreshing non-rye starters, irritatingly stating, "Use high-gluten flour for the refreshments (except in the case of a rye barm) as it has more gluten etc..." and proceeds to ignore any instruction for the exception. Could I get some advice on how to refresh this barm for use in Pumpernickel? I have no interest in sourdough, levain or any sour white breads.
I am brand new to baking. I bought Reinheart's book because I heard it had an Italian bread recipe in it that tasted like the old Amoroso rolls I used to eat as a kid in W. Philly in the 50s. (One of their bakers used to come out and give us freshed baked rolls.) I had never baked before but much to my wife's surprise I'm making great Italian and French bread from this book. We are also fond of Rye and Pumpernickel and thought I'd give that a try. I'm in the 3rd day of the seed culture for the barm and that's going well but I'd like to know how to keep the barm refreshed for future use. I'll probably also make his Deli Rye, since I was astonished to learn that my favorite rye bread from the deli was a sourdough! And I thought I completely disliked sourdough!