December 5, 2019 - 9:58pm
How to use white wheat flour starter to make rye bread?
Does anybody have a definitive reason why I should not be able to use a starter that is being maintained on white wheat flour to make rye bread? If I want to do that is there any guidance on a good way to go about it? Do I have to allow the starter to adapt to rye flour or can I just pitch a batch of white starter into a bowl of rye flour and expect it to go to work?