Nice site - I've dipped in a few times over the years, mainly thinking why is my sourdough always a bit disappointing. For some reason, experience perhaps or (maybe reading the recipes properly) my bread disappoints no longer and I'm getting great results (in my own terms at least) that my family loves.
So to business - I started a rye starter and am wondering what to do with it? Can I just use it like my wheat starter? I like a tang of rye in my bread but I'm not in a massive rush to make a 100% rye bread (I lived in Russia for a while and kind of had my fill there). I'm thinking more of that German bread you get over there at breakfast, some kind of wheat/rye hybrid.
Thanks in advance for any pointers.