Rye starter vs adding rye flour
Dear forum members,
I just created my account, so this is my first forum post. I have a few questions that I was not able to find using the search nor a general web search. I will put different questions into separate forum posts, since they are unrelated.
So, for the first one. Did anyone try to make two sourdough loaves, both containing the same percentage of rye four (compared to the total amount of flour) but one has the rye flour added as a rye starter and the other with the rye flour added as flour during mixing? I'm not trying to make a rye bread, so let's say 10% rye flour max. All other variables are kept the same.
The question is, would there be a difference in the structure and taste between the two loaves? If so, I might keep an extra rye starter next to my white wheat starter, or use a mixed rye/wheat starter. If not, I wont bother with maintaining an extra starter and add the 5-10% as flour during mixing.
Thanks in advance!