The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bien Cuit starter--help!

JeffyWu's picture

Bien Cuit starter--help!

I recently built a starter using the methodology outlined in the book Bien Cuit.  One problem--I mistakenly continued to use rye flour instead of changing over to whole wheat after day six of the 24-day process.  Will that ruin the starter or is it OK and/or fixable?





pmccool's picture

Rye is one of the best flours to feed your starter, which is probably why Bien Cuit recommends it as the base for beginning a starter.  You can switch it over to wheat flour, if that is what you want, at any point.  It might balk for a day or two as the yeasts and bacteria adjust to the new food but it will come around.