December 6, 2013 - 7:38am
Starter Selection
Despite years of SD baking, I remain confused about which/why/how much starter is used - mainly the selection of flours.
I've used high and low hydration white and whole wheat flours, but not a rye-based starter. Maybe there are others to try, but I'm most curious about the rye. For white/wheat, I'll usually use 12-19 oz of starter to raise 5 lbs of dough.
Would the rye starter bring a noticeable difference in flavor? Rise? Crumb?
Would I use roughly the same amounts?
Is it better to supplement another starter w/ some rye starter - rather than all rye starter?
Many Thanks for your kind help.