Rye and white flour starters
Hey, all! I've been making bread from my first successful starter. It's a 100% rye starter, and I've gotten great loaves from it.
Some of the loaves I want to try call for a plain white flour starter. So what do you think:
- Will a 100% rye starter be too strong a flavor for a traditional white flour sourdough?
- Can I activate my rye starter with plain bread flour to mellow it out?
- Can I use a bit of my rye starter as a seed and start feeing it with bread flour to make a regular starter?
I'll likely experiment with all of the above options, anyway, but I'd like to hear from anyone who's done such things.