The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye starter is active, but wheat is slow?

BRÖÖÖD's picture

Rye starter is active, but wheat is slow?

Hello, i have a rye starter that is about 1,5 months old. Its very active, except that when i make bread it takes almost 12 hours to double the bread, and by then it smels like vinegar.

I see that everyone uses wheat starters, so im trying to convert mine into wheat. 

Why does it take so long to raise the bread?

JaD's picture

There is many reason why a dough won't seem to rise in a reasonable time, temperature, starter maturation and inoculation, dough compositions/handling.

Also if you are doing Sourdough I've read a lot to expect only x1.5 the initial volume of dough.

I feel that most people maintain their starter with wheat because it's cheaper and available and they switch to whole grain when needed. 

I hope it helped!

Mini Oven's picture
Mini Oven


I use a rye starter and so do a good number of folks. Sounds like the dough is over fermented but more details are needed.