3/10/08 - 9:30 pm (at the 48 hour mark) -- Had a little bit of excitement this morning, but I believe my little buckaroo was just having some bacteria activity. At tonight's feeding, he was still bubbly, but had long since fallen back to his original size. No yeasty smell yet. Nor should I expect one yet, it's just too early. So I dumped out all but a quarter of a cup and added another 1/2 cup of rye flour and 5 oz of water. Stirred it up well and will check on it in about an hour as I suspect he'll need more water.

3/10/08 - 8:30 am -- The starter was all bubbly and had puffed up to twice its original size! I'm so glad I marked the container last night. It hasn't even been 48 hours yet, right?

does anyone keep a seperate rye starter for baking or do you just use a regular white starter for making your rye bread?  i'm reluctant to keep 2 separate starters to feed full time.   is it possible to convert a portion of my white starter to a rye starter a few days before baking and use that as a substitute?   the bread recipes i'm concerned about that call for a mature rye starter are in the Hamelman bread book under the 3 stage ryes.    any advice from folks that are familiar and baked the 3 stage ryes would be welcome.

david