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white to rye starter conversion

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Rye sourdough starter: a question

July 25, 2009 - 9:54am -- davidg618

I'm about ready to tackle rye breads made with a sourdough starter, but I have a question.


I've been reading Hamelman's Bread, and he poses two ways to make a rye sourdough starter: one begins with an established starter--presumedly, all white flour; the second way begins by making a rye sourdough starter from scratch. I have an all white sourdough starter I'm happy with, but somehow it seems I might be cheating myself converting, rather than creating a rye starter. Please offer your facts, opinions and comments.


Thanks beforehand,

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