my third try with sourdough came out fantastic! 

After using  the starter that led to this matrvel, I added a mixture of water and rye to the original starter (yesterday evening) and this morning when i woke up the jar was almost exploding! How come that rye meal has this effect?





farinam's picture
farinam 2014 April 2

Hi Henk,

This is only what I have read but it seems that rye flour has some sort of enzyme that is good for yeast activity and many starter methods maintain the starter with a blend of rye and wheat flour.  If it is wholemeal, all the better, as the wild yeasts tend to be concentrated on the bran etc and they can get lost in refined flour (even more so if it is bleached).

Good luck with your projects and be thankful for an active starter.


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