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changing flours in a starter? | Sourdough Companion

changing flours in a starter?

I have a grand rye starter, coming from persimmons. Had it about a year. Always added rye flour.

Can I change - should I change - and add unbleached flour, whole wheat..., or should it stay rye?

And what are the advantages of either way?


Many thanks.



1 comment

I know for sure you can change your starter from rye to white or the other way around just by slowly substituting the rye flower with white, but do in gradually over few feeds so the yeast and all the bacteria can get used to the new food. Regarding benefits I cant help you with that, but I would like to know for myself the same thing, is there a benefit to having white or mixture of white and rye, or just rye starter. Hope that someone can give both of us some answers.