My sourdough starter choice paid off big time

I had to decide between feeding my starter with rye flour or my usual all-purpose, and I went with the rye. After two days of regular feeds, the rise was way better, almost double the volume. The loaf I baked yesterday had those big, open holes I've been chasing for months. Anyone else notice a big difference when they switch up their starter food?

3 comments

3 Comments

simon_black2mo ago

My last starter totally woke up when I switched to whole wheat. The flavor got way more complex and it was just more active overall. It’s crazy how much the flour choice matters.

the_leo2mo ago

Yeah, I had the same thing happen with rye flour. The extra stuff in the whole grains just gives the yeast more to eat. It really does make all the difference.

jackson.wesley1mo ago

Guess I'm buying a bag of rye flour this weekend. My starter's been lazy on all-purpose, barely moving. Hearing about your results and simon_black's whole wheat win is the push I needed. It's kind of funny how we baby these things with fancy feeds. Mine's about to get a major upgrade, hope it doesn't get too spoiled.

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