Have I killed my starter?
Well, now that I understand what the numbers mean (1:1:1, 1:2:2, and so on), and also realized I could reduce the amount of flour I was using (waaaay too much), I ended up running out of unbleached AP flour tonight and fed my starter with rye flour as it was the only unbleached flour I had and, well, that's all I can come up with. I have no other excuse. So, is my starter going to go into shock or starve to death tonight. Will it totally reject the rye as the wee bacteria colonies have never been fed that as a fuel. Im feeling like a terrible bacteria parent. Should I just hang my head in shame, have a funeral for my 21 day old starter, and begin again tomorrow?
Any ideas out there? I was planning on baking my second tartine loaf on Saturday. Phooey.