Do I always use rye flour or regular when feeding and proofing??
I made my first sourdough starter by following the one on TFL. It says:
Ingredients: 1/3 cup rye flour and 1/4 cup water
So I used RYE
Ingredients: 1/4 cup unbleached AP, bread, or high gluten flour; 1/8 cup water
My question here is since I started with rye do I continue with it or do I always use (unbleached AP, bread or high gluten) I'm just confused because mine did great until day 5 then it fizzled out till I put a few tablespoons of rye back in to liven it up. Then my first loaf tasted wonderful but it took FOREVER to rise and it was very small.
Also, I didn't even know I had to proof it, is this required every time? Thanks! Any help is appreciated.