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Feeding starter with rye flour | Sourdough Companion

Feeding starter with rye flour

I've got a starter which has been going pretty well, made a few good loaves with it. Recently it just seems to be less active though.

i was thinking about feeding it with rye flour, I've always used normal strong white up until now. Would this be a good idea does anybody think?


Hello Slowclimb,

It is fairly common to give starters a boost with a component of rye flour.  I use about 20% rye and 80% wheat in mine.  If you want a particularly 'white' loaf you can build the levain for the loaf from a small amount of the starter and the amount of rye in the finished dough is very small.

Good luck with your projects.


That's great cheers, I'll give it a go.