Rye etcetra

Oeffff.....i hate these blogs because they are so complicated to navigate....

 

anyway...where was I and the rest of me....

i added rye to my starter and the whole jar was about to explode!  How come that rye has this attitude? 

P.s. I do not understand anything about  chemistry etc. just intuition and feelings

1 comment

Many recipes for starter call for rye flour because it tends to "hold on" to more of the natural yeast. I imagine you are a victim of that effect.

Elkhorn