I have a question regarding the German rye sourdough I have been using...
I have successfully cultivated a nice rye starter that I have used for a couple of bread recipes from Daniel Leader's Local Breads book. However, there are very few recipes using this rye starter in the book. Can I use my rye starter for other recipes? I was not as successful with the stiff dough levain, so all those breads are out for the time being. I would like to either convert this current starter for use in non-rye breads (particularly whole wheat) or any other recipes that require a rye starter would be greatly appreciated.