Convert from Sourdough
I am looking at the Deli rye bread in Reinhart's BBA with great interest. However the other half of the household does not like sourdough and a fermenting sourdough starter in the refrigerator would not go over well.
King Arthur flour has a deli rye flavoring which has the acetic and lactic acid necessary to provide that deli flavor. So I am trying to figure out how to change Reinhart's BBA starter from a barm to a starter with yeast. Does anyone have suggestions on the amounts necessary.