The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye or Wheat Sour from White Sour

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BigDfromAZ's picture
BigDfromAZ

Rye or Wheat Sour from White Sour

I'm relatively new, but I managed to raise my own sour starter about a month ago.  I'm getting great results from it so I was wondering if anyone knows if I can take some and convert it to either a rye or whole wheat starter with successive feedings just as I phased out the rye from my original sour?  Is there something special that results from starting and staying with rye?  It seems like this should work fine, but I wanted some opinions.  Thanks in advance for any responses.

dmsnyder's picture
dmsnyder

Hi, BigD.


You can do exactly as you said. You can convert a white rye sour to whole rye sour to white wheat starter to whatever with a couple feedings. In fact, you can do it in one feeding if you don't really need a "pure" starter of one flavor or another.


I keep a rye sour fed with whole rye that I will feed with white rye if I am making a light rye bread. I keep another general purpose starter that is fed with a mix of AP:WW:Rye (70:20:10) that I use for wheat breads. I almost never make a 100% white flour loaf anyway.


David

BigDfromAZ's picture
BigDfromAZ

Thanks for the response David.  I assumed it would work, but all of the books I have talk about building a mother using rye and then keeping some as rye or converting to white, but not the other way around.  There's a formula in Amy's Bread I wanted to try that she actually uses both white and rye sour.  I may just use all white sour and adjust for the rye or build a starter similar to what you were talking about.  Thanks again.


Dave (BigD)