Acidify Rye Starter?
Hi, I am new to sourdough and started my first starter about a week ago. It's a real mess of craziness, as I began with AP + water (non-chlorinated) then it began to smell funny so I added pineapple juice, whole wheat flour and a dash of dark rye flour. After reading all the stories of success I think I just got impatient.
Today, I decided to take a deep breath, and start anew (but haven't thrown out the "kitchen sink mixture"). Now I simply have some dark rye flour, water at 100% (non-chlor) and a pinch of salt. I've been reading this is really the way to go, but I've also been reading all about rye and it seems like people make a hearty starter with pure rye flour and then after the culture has taken hold try to end up with an ended starter of around 15% rye and 85% wheat. I guess rye has great starter yeast cultures and fantastic sugars but inferior gluten. I've also read that acidifying the rye starter is necessary. How do I acidify it? Will that naturally happen as the starter ferments, or do I need to add something special? Thanks and God Bless!