rye sourdough - your opinions sought
I've stopped keeping a rye sourdough due to the fact that I don't bake often enough with it. So if I want a rye sourdough, I just seed one from my white starter and feed it with rye.
I would love your opinions as to feeding schedule, and what you think is appropriate and enough to convert it to a rye sourdough that's ready to go, with enough sourness to do a proper rye, enough acidity to protect the dough from gummyness, etc...
BTW I'm using rye flour I grind myself from rye berries.
Thanks for your advice!