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?

2 comments

2 Comments

simon_black24d 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_leo24d 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.