The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye starter maintenance

chasenpse's picture

Rye starter maintenance

Hello everyone, novice sourdough enthusiast here. I've been lurking around this site for some time now and after successfully making my sourdough starter from scratch I feel it's time to move onto a new project - Rye!

I mixed my rye starter yesterday at about 150% hydration using organic rye flour, pineapple juice, and a little bit of water (didn't have enough pineapple juice so I added a little bit of water to keep the consistancy right). This morning I fed it equal parts rye/water since it didn't look to have harbored any harmful bacteria overnight. My question is after my starter is established, what type of flour should I use to feed it? I've read on some sites that you can introduce APF once the starter is alive and kicking but I'm concerned that months down the road I will eventually dilute the rye so much that it will be no different than my current sourdough starter. Should rye starter always be fed with rye flour, or is it recommended to do a blend of APF and rye? I'm stumped here.

Thanks in advance :)

nicodvb's picture

forever. It wouldn't make sense maintaining  two wheat starters.

hansjoakim's picture

That's all there is to it.