Using a non-rye starter with rye
Hello all you lovely baking folk...
I have a question about starters which you may be able to help with. I have a very successful starter going now for about six months - Suzy. She is very versatile and seems to adapt to many different blends, temperatures etc. very well. She makes great bread and I look after her in turn very well - always feeding her with the best organic flour - well ususally!
I wondered if you need to develop a new rye starter to make rye sourdough? Obviously I will try Suzy out, but just wondered what the common wisdom was?