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?

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simon_black5mo 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.

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the_leo5mo 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.

4

jackson.wesley5mo 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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