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

123 users have voted.


Elkhorn 2014 February 25

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.


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