June 26, 2019 - 10:52pm
I put rye flour in my whole wheat starter.
I accidentally put whole grain rye flour in my sifted whole wheat starter today. I'm new at this, I just got the starter on Saturday and haven't even tried making bread with it yet. I was given ~100g of starter from the co I just started buying flour from (it was a promo if you bought sourdough bread). I cleverly divided it in 2 and put one in the fridge and left one on the counter, just incase I messed up. Anyways, I don't know if I should continue with the rye or if I can just switch back tomorrow with the whole wheat? As an aside, is it an issue switching between red fife and red spring flours, for future reference?
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Just go back to using whole wheat in future. If you have a regular feeding routine, the new feeds will quickly swamp any rye left in there. The same goes for almost all switching, in my experience. It may take a couple of builds to adapt to an entirely new regime, but it will happen. If you seriously want to bake with two different starters all the time, then I suggest making two and feeding them differently.
No, I hadn't intended to have two different starters lol. I opened a new bag of flour & thought it was the same as the previous flour I had used. As I was putting it away, I realized my error. I did notice the colour was quite a bit darker, but assumed it was because the new bag of flour was whole grain instead of sifted.