Rye is the most complex and yet somehow the easier starer to maintain. It is wonderfully sour. Again I like to recommend to beginners to get to know the white starter first as Rye can be more challenging because it can turn very sour very fast in a warm environment and if it is highly hydrated, it can over ferment and result in an under-proofed loaf - it is dependant on getting the timing right. That said, it is brilliantly lively. So it is really about learning to understand your starter.
You can lift the hydration to 100% or keep it thicker at 70% or lower. I appreciate that it is frustrating that there are no set rules, but in many ways there is no one way to drive a car. Each starter has...
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