Rye vs White Starter
Hello! First post here so looking forward to learning.
I decided this morning to use a rye starter instead of a white starter for a white sourdough. This is the first time I've used this particular combination. It seems to be going well so far. I guess what I'm interested in is the experience that other folk have had with this combination.
I'm currently in the first prove stage and it would normally take about 3 to 3 & 1/2 hours. However, with the rye starter it seems to be moving along faster. It's not warmer than it was the other day (I'm Scottish so it's very rarely warm). Is this what other folk have experienced?