Tartine Country Loaf with Rye Starter?
Just wondering if anyone has tried making the Tartine Country Loaf without going through the many day process of developing a whole wheat starter? I typically keep only one type of starter around, which is my alive and doubling well 100% hydration mature rye starter. I plan to make the levain using this rye starter. Anyone had any luck or experience doing this? If so, any tips or changes that should be made to the original formula?