Recent content by Enzee

Yes, though flours like rye lack gluten like a whole wheat or bread flour. I think most starter would be a AP/bread flour base unless noted otherwise. Now to make a rye or semolina starter you can add the desired flour to some white starter and slowly build up a variant, they usually call for a...

Hi, This is my first post here about bread on a smoking meat forum. I have been an avid home baker for 15 years or so and only since January have I been playing with sourdough. One suggestion I would make if you can get some established starter you just fast forwarded a week, as the supply...