December 3, 2017 - 8:36am
Difference rye and white flour starters
i generally use a rye starter for all my sourdough I use a 1:3:3 build over 3 days before bake and my starter needs feeding after 8 hours so it has vigour. What I’m wondering is will an a white flour starter hsve more rising power than a rye starter? I use 20% levain in my breads but due to cold setting in have found it harder to get open crumb in 9 hour time frame I have (from mix to bake). I have tried using warmer water, finding warmer spots in room to proof, etc but am now thinking I might be better off with a white starter and perhaps a higher percentage in mix.....any suggestions? Im in a commercial kitchen making 20 breads at a go so can’t use ovens or microwaves as proofing boxes......thanks