The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

white sourdough into a rye

latanante's picture
latanante

white sourdough into a rye

Hi, 

can i convert a white starter into a rye starter? I tried to start a rye starter and it went moldy.  thoughts? 

BGM's picture
BGM

I've done it several times. Just feed a portion of your AP starter with rye flour. Something like one part starter, one part water and one part rye flour. Do it twice or so and you have a rye starter.

richkaimd's picture
richkaimd

I suggest that it doesn't.  In my kitchen, I use starter to add yeast and lactobacillus to my dough.  I never use enough starter that the flavor of the flour I fed the starter with would make a bit of difference to the flavor of my final product.  This being my belief means that I've never refreshed my starter with anything other than all-purpose flour, but that I'd never hesitate to refresh my starter with any other the other flours I keep around.

latanante's picture
latanante

thank you for ideas! Things to think about. 

suave's picture
suave

Nowadays I bake ryes directly from my main starter which I keep at 15-20% rye.  It works fine.

latanante's picture
latanante

cool, thanks