The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I put rye flour in my whole wheat starter.

Lucidcat2's picture
Lucidcat2

I put rye flour in my whole wheat starter.

I accidentally put whole grain rye flour in my sifted whole wheat starter today. I'm new at this, I just got the starter on Saturday and haven't even tried making bread with it yet. I was given ~100g of starter from the co I just started buying flour from (it was a promo if you bought sourdough bread). I cleverly divided it in 2 and put one in the fridge and left one on the counter,  just incase I messed up. Anyways, I don't know if I should continue with the rye or if I can just switch back tomorrow with the whole wheat? As an aside, is it an issue switching between red fife and red spring flours, for future reference? 

JeremyCherfas's picture
JeremyCherfas

Just go back to using whole wheat in future. If you have a regular feeding routine, the new feeds will quickly swamp any rye left in there. The same goes for almost all switching, in my experience. It may take a couple of builds to adapt to an entirely new regime, but it will happen. If you seriously want to bake with two different starters all the time, then I suggest making two and feeding them differently. 

Lucidcat2's picture
Lucidcat2

No, I hadn't intended to have two different starters lol. I opened a new bag of flour & thought it was the same as the previous flour I had used. As I was putting it away, I realized my error. I did notice the colour was quite a bit darker, but assumed it was because the new bag of flour was whole grain instead of sifted.