May 27, 2007 - 6:17am
Rye vs wheat vs white starter
The JMonkey/TT epic starter race got me wondering--are there any compelling reasons to choose one starter- -white, wheat, rye--over another in any given bread? What I mean is if you're getting a livelier rise from a rye vs a white, why not choose the rye for your 'regular' starter? I can't imagine you'd notice so little rye content even if you wanted an all-white loaf, but maybe there's more to it than that?