Rumor has it, if you feed a sourdough
starter with rye flour it will become a rye starter. Time will tell.
9 oz. of white starter a La Brea, 4 oz. of water and 2 1/2 oz. dark rye flour. This is what the rye starter looked like just after its 3rd feeding on Day 1.
On the left is what it looked like 12 hours later. I had been warned that rye is much more active than wheat in this environment. Good thing I listened, for once.
You can see some Day 2 activity. The line on the pic below is where it was before the first feeding on Day 2. The growth took place in just over 2 hours.
You can see that there are lots and lots of little bubbles. It does not develop the big bubbles that the white starter does. The black line shows where it started.
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9 oz. of white starter a La Brea, 4 oz. of water and 2 1/2 oz. dark rye flour. This is what the rye starter looked like just after its 3rd feeding on Day 1.
