Is there really that much of a difference?
I have been feeding my rye sour using Hamelman's formula provided in Bread, that being a 100% rye sour for over a week now. It's been growing nicely and has been needing refreshing almost every nine hours since it how now become a darn desert in my apartment due to the heat.
Last night I decieded it was ready to be used in a rye formula today, I chose the Flaxseed rye which uses a rye sour build at 80%. I mixed that together last night and also refreshed my normal 100% sour. Today, after I came home from my baking shift I noticed my 100% sour has doubled in size easily yet my 80% build for the flax rye bread hasn't really done much of anything! I used the same rye flour in each, same temperature of water and each has the same culture to begin with. My question is, is there really that much of a difference to be seen between 80% and 100% rye sours? Should I just wait a few more hours to see if the 80% will catch up at all?
I was thinking of using my 100% and slightly adjusting the recipe to correct the hydration, but I'd rather use the original recipe if possible. I just find it weird there would be that much of a difference between the two sours. But I still am new to rye : (